Perfect Baked Piecrust
Author/Submitted by: Jo Anne Merrill Servings: 1 Categories:
Crust-Pie
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Desserts
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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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