Thursday, June 19, 2008

Pie Crust

2 C. sifted flour
1 tsp. salt
2/3 C. shortening/lard
5 to 7 Tbs. cold water

1. Sift flour and salt together.
2. Cut in shortening with pastry blender until pieces are the size of small peas.
3. Sprinkle 1 tablespoon water over mixture at a time, gently tossing with a fork after each addition.
4. Repeat until all is moistened. Form into a ball.
5. For double crust, divide in half.
6. Flatten on lightly floured surface. Roll from center to edge until 1/8 inch thick.

Notes: One recipe equals a double-crust pie. For a single-crust pie shell, fit pastry into pie pan; fold under and flute edges. Prick bottom and sides well with a fork. Bake at 450 degrees for 10 to 12 minutes, or until golden brown.

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