8 or 9 inch one inch pie crust:
1 cup all -purpose flour
1/2 tsp. salt
1/3 cup plus 1 T. shortening or 1/3 cup lard
2-3 T. Cold Water
8 0r 9 inch two crust pie:
2 cups all purpose flour
1 tsp. salt
2/3 cup plus 2 T. shortening or 2/3 cup lard
4-5 T. Cold Water
10 inch one pie crust:
1 1/3 cups all purpose flour
1/2 tsp. salt
1/2 cup shorteining or 1/4 cup plus 3 T. lard
3-4 T. Cold Water
10 inch two crust pie:
2 2/3 cups all purpose flour
1 tsp. salt
1 cup shortening or 3/4 cups plus 2 T. lard
7-8 T. Cold Water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time. mixing until all flour is moistened and dough almost cleans side of bowl. (1-2 Tsp. water can be added if needed.)
Gather dough into a ball; shape into flattened round on lightly floured stockinet covered rolling pin, roll dough 2 inches larger than incerted pie pan. Fold pastry into quarters; unfold and ease into pan.
For one crust pie: Trim overhanging edge of pasry 1 inch from rim of pan. Fold nd roll pastry under, even with pan; flute edges. Fill nd bake as directed in recipe.
For baked pie shell: prick botto and side thoroughly with a fork. Bake @ 475 degrees for 8-10 minutes.
For two-crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quartersk cute slits so steam cn escape. Place over filling and unflold. Trim overhanging edge of pastry 1 inch under lower edge. pressing on rim to seal; flute. Cover edge with 2-3 inch strip of aluminum foil last 15 minutes of baking. Bake as directed in recipe.
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