Basic Rich Pie Crust
Source of Recipe
???
List of Ingredients
2 cups All Purpose Flour
1/2 teaspoon Salt
3/4 cup Solid Vegetable Shortening -- chilled
5 tablespoons Ice Water
Recipe
In a large bowl, stir together the flour and salt. Using a pastry
blender or
2 knives, cut in half the shortening until the mixture resembles coarse
crumbs. Cut in the remaining shortening until the mixture is the size
of
peas. Add the water a little at a time, toss gently and push to the
side of
the bowl. Repeat until all the flour is moistened. Knead the pastry
lightly
with fingertips until the pastry cleans the bowl. Form pastry into 2
flat
rounds, wrap tightly in plastic wrap and chill 30 minutes.
Pat out bottom crust on a lightly floured surface or between 2 pieces
of
waxed paper, using a lightly floured rolling pin, roll out dough into
an 11
inch circle about 1/8 inch thick.
Carefully transfer dough to pie plate without stretching. Trim edge
evenly,
leaving about a 1/2 inch overhang.
Roll out top crust into a 10 inch circle. Fold dough in half. Cut small
slits along folded edge to allow steam to escape. Lightly brush edge of
bottom crust with water after adding filling. Arrange top crust over
filling. Trim top crust to a 1/2 inch overhang. Press top and bottom
crust
edges together. Fold overhang under itself and flute edge or press
tines of
a fork around edge. Bake according to recipe directions.
|
|
member logon
