Pie Crust
Recipe: Pie Crust
From: The Betty Crocker Cookbook
Makes: 2 single or 1 double 9" crust
2 c. all purpose flour
1 tsp. salt
2/3 c. + 2 Tbsp. shortening (e.g. Crisco) (preferably cold, but room temp is okay)
1/4 c. water (often takes a bit more, but be cautious)
Mix flour and salt in bowl, cut in shortening with pastry cutter until pea size. Sprinkle in water ca. 1-2 Tbsp. at a time, mixing in with fork. At end gather together with fingers. Divide dough in half. Roll out on floured pastry cloth with covered rolling pin. Place in pie pan, trim edges and crimp crust. For pre-baked crusts, prick all over with fork and bake at 475 degrees for 8-10 min., until lightly golden.
Notes:
Crust really isn't that difficult. There are a few tricks. First, don't cut the shortening too small or it will be crumbly instead of flaky. Second, work the crust as little as possible. Third, be sure to have a pastry cloth and a cloth cover for your rolling pin, and flour them both fairly well to keep the crust from sticking.
This amount is pretty tight; you can up everything a bit to give yourself more leeway. For a single crust with plenty left over, use 1-1/2 c. flour, 3/4 tsp. salt, 1/2 c. + 2 Tbsp. shortening, and 3 Tbsp. water.
If you prefer butter, you can use that instead of shortening, but it tends to be more difficult to handle.
Leftover crust can be made into tarts; my sister and I loved to do this as kids. Roll excess crust into little circles (about 4" across); spread half of each circle with butter, sprinkle on sugar and cinnamon, add raisins if desired, fold in half and press edges tightly. Cut a slash in top (or an initial to identify the maker), and bake at 400 degrees until golden, 10 min. or so.
From: The Betty Crocker Cookbook
Makes: 2 single or 1 double 9" crust
2 c. all purpose flour
1 tsp. salt
2/3 c. + 2 Tbsp. shortening (e.g. Crisco) (preferably cold, but room temp is okay)
1/4 c. water (often takes a bit more, but be cautious)
Mix flour and salt in bowl, cut in shortening with pastry cutter until pea size. Sprinkle in water ca. 1-2 Tbsp. at a time, mixing in with fork. At end gather together with fingers. Divide dough in half. Roll out on floured pastry cloth with covered rolling pin. Place in pie pan, trim edges and crimp crust. For pre-baked crusts, prick all over with fork and bake at 475 degrees for 8-10 min., until lightly golden.
Notes:
Crust really isn't that difficult. There are a few tricks. First, don't cut the shortening too small or it will be crumbly instead of flaky. Second, work the crust as little as possible. Third, be sure to have a pastry cloth and a cloth cover for your rolling pin, and flour them both fairly well to keep the crust from sticking.
This amount is pretty tight; you can up everything a bit to give yourself more leeway. For a single crust with plenty left over, use 1-1/2 c. flour, 3/4 tsp. salt, 1/2 c. + 2 Tbsp. shortening, and 3 Tbsp. water.
If you prefer butter, you can use that instead of shortening, but it tends to be more difficult to handle.
Leftover crust can be made into tarts; my sister and I loved to do this as kids. Roll excess crust into little circles (about 4" across); spread half of each circle with butter, sprinkle on sugar and cinnamon, add raisins if desired, fold in half and press edges tightly. Cut a slash in top (or an initial to identify the maker), and bake at 400 degrees until golden, 10 min. or so.