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Pie Crusts for 10" Pies
Author/Submitted by:
Servings: 1
Categories:
Crust-Pie
/
Desserts
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Pies & Pastries
Ingredients: 1 1/3
c
all-purpose flour* 1/2
t
salt 1/2
c
lard 3
ts
cold water
Directions:
Measure flour and salt into bowl. Cut in lard/shortening thoroughly.
Sprinkle in water, 1 Tbsp. at a time, mixing until all flour is
moistened and dough almost cleans side of bowl (1 to 2 tsp. water can
be added if needed). Gather dough into ball; shape into flattened round
on lightly floured cloth-covered board. (For Two-crust pies, divide
dough in half and shape into 2 flattened rounds.) With floured
stockinet-covered rolling pin, roll dough 2" larger than inverted pie
pan. Fold pastry into quarters; unfold and ease into pan. For One-crust
Pies: Trim overhanging edge of pastry 1" from rim of pan. Fold and
roll pastry under, even with pan; flute. Fill and bake as directed in
recipe. For Baked Pie Shell: Prick bottom and side thoroughly with fork.
Bake at 475 degrees for 8-10 minutes. For Two-crust Pies: Turn
desired filling into pastry-lined pie pan. Trim overhanging edge of
pasty 1/2" from rim of pan. Roll second round of dough. Fold into
quarters; cut slits so steam can escape. Place over filling and unfold.
Trim overhanging edge of pastry 1" from rim of pan. Fold and roll top
edge under lower edge, pressing on rim to seal; flute. Cover edge with 2
to 3" strip of foil to prevent excessive browning; remove foil last 15
minutes of baking. Bake as directed in recipe. * If using self-rising
flour, omit salt. Pie crusts made with self-rising flour differ in
flavor and texture from those made with plain flour. From:
Betty Crocker Cookbook
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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