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Perfect Baked Piecrust

Author/Submitted by: Jo Anne Merrill
Servings: 1
Categories: Crust-Pie / Desserts / Pies & Pastries

Ingredients:
1  cup  all-purpose flour
1/2  teaspoon  salt
1/3  cup  vegetable shortening
4  tablespoons  cold water

Directions:
1. Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas. 2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together. 3. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round. 4. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling. Serving Ideas : Use this recipe when you need a prepared crust or pastry. NOTES : The secret to a tender, flaky pie crust is to handle it as little as possible when mixing and rolling. To make crust for 2-crust pie you can easily double this recipe. By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996


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