Saturday, March 11, 2017

CLASSIC SINGLE PIE CRUST

1 1/3 level cups all-purpose flour

1/2 level teaspoon salt
1/2 level cup quality solid shortening
3 tablespoons cold water (add more by the drop, if needed)

Spoon the flour into measuring cups and level. Mix flour and salt in a medium bowl.
Cut in the shortening using a pastry blender* until all flour is blended in to form pea-size chunks. Sprinkle with the water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.

Press dough between hands to form a 5 to 6-inch disc. Using a rolling pin, roll dough out to a circle. Lay pie pan upside down on dough and cut dough 1-inch larger than the pan. Loosen dough from surface carefully, lightly folding into fourths. Place in center of pan, unfold and press onto bottom and sides. Fold the edge under and flute or trim as you desire.

For a baked pie shell, preheat oven to 425 degrees. Using a fork, thoroughly prick bottom and sides to prevent shrinking. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

For an unbaked pie shell, follow pie directions.

Yield: 1 9-inch pie shell.


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