Yield one 9" double crust, or 2 single pie shells
1 1/2 cups all-purpose flour, or pastry flour
1/2 tsp. salt
1/2 tsp. baking powder
1/3 cup ice-cold water
1/2 cup lard or shortening. Tenderflake lard works best.
Instructions
Mix flour, salt and baking powder together. Cut in lard or shortening with pastry blender or two knives. Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball. Handle dough as little as possible.
Double crust recipe:
For 9" double pie crust, use about 2/3 of the dough for the bottom crust and 1/3 dough for top of pie.
Form 2/3 of the dough into a round ball and place on a lightly floured board. Save the remaining dough for the top crust, roll dough from center outward, with a light, even pressure, to form a circle 1/8 thick and an inch larger than the pie plate. Do not stretch. Place in 9 pie plate. Put in pie filling, heap in the center because it will cook down during baking. Roll out top crust; place on top of pie. Make slits in crust or fancy cutouts near the center to allow steam to escape. Brush edges of bottom crust with water, press top edge over bottom crust. Trim edges evenly and flute. Bake as directed for pie filling.
Single Pie Shell: For two 9 single pie shells, use 1/2 of the dough for each pie shell.
Make bottom crust as stated above. Prick pastry all over with a fork. Bake in a hot oven 450 F for 10 to 12 minutes or until golden brown. Cool then add cooked filling.
Hint: If you have some, it is best to use pastry flour when making pie crust.
Charlotte
Ingredients1 1/2 cups all-purpose flour, or pastry flour
1/2 tsp. salt
1/2 tsp. baking powder
1/3 cup ice-cold water
1/2 cup lard or shortening. Tenderflake lard works best.
Instructions
Mix flour, salt and baking powder together. Cut in lard or shortening with pastry blender or two knives. Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball. Handle dough as little as possible.
Double crust recipe:
For 9" double pie crust, use about 2/3 of the dough for the bottom crust and 1/3 dough for top of pie.
Form 2/3 of the dough into a round ball and place on a lightly floured board. Save the remaining dough for the top crust, roll dough from center outward, with a light, even pressure, to form a circle 1/8 thick and an inch larger than the pie plate. Do not stretch. Place in 9 pie plate. Put in pie filling, heap in the center because it will cook down during baking. Roll out top crust; place on top of pie. Make slits in crust or fancy cutouts near the center to allow steam to escape. Brush edges of bottom crust with water, press top edge over bottom crust. Trim edges evenly and flute. Bake as directed for pie filling.
Single Pie Shell: For two 9 single pie shells, use 1/2 of the dough for each pie shell.
Make bottom crust as stated above. Prick pastry all over with a fork. Bake in a hot oven 450 F for 10 to 12 minutes or until golden brown. Cool then add cooked filling.
Hint: If you have some, it is best to use pastry flour when making pie crust.
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