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Apricot Nector Cake

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How to Make Pie Crust


How to Make Pie Crusts should help in most of your pie baking. Baking a good pie crust can be simple, but almost everyone who has tried it can tell horror stories of crust that never turned out right. The recipe that follows will usually turn out perfect pie crusts. Just follow the instructions and measure carefully. It is a good recipe that I use for all my homemade pies.

Ingredients:

For a single Basic Pie Crust, one 8-inch double-crust pie

  • 1 1/2 cups sifted all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup shortening

  • 4 to 5 tablespoons cold water

For one 9 or lO-inch double-crust pie, one 8- or 9-inch lattice-top pie

  • 2 cups sifted all-purpose flour 1 teaspoon salt

  • 2/3 cup shortening

  • 5 to 7 tablespoons cold water

DIRECTIONS:

    Sift flour, measure, and resift with salt twice.

    Cut in shortening with pastry-blender or fork till pieces are size of small peas.

    To make pastry extra tender and flaky, divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half until it's like small peas.

    Sprinkle 1 tablespoon of the water over part of flour-shortening mixture. Gently toss with fork; push to one side of bowl.

    Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side.

    Repeat till all is moistened.

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    Gather up with fingers; form into a ball. (For two-crust pie, divide dough for upper and lower crust. Form each in ball.)

    On lightly floured surface, flatten ball slightly and roll 1/8 inch thick.

    If edges split, pinch together. Always roll in a spoke-fashion, going from center to edge ofdough. Use light strokes.

    To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides.

How to Make Pie Crust
For single pie crust :

    Transfer pastry to pie plate. Fit loosely onto bottom and sides.

    Trim 1/2 to 1 inch beyond edge; fold under and flute.

    If baked pie shell is needed, prick bottom and sides well with a fork so no puffing as shell bakes.

    Bake in very hot oven (450°) till pastry is golden, 10 to 12 minutes. (Make cutouts from extra dough to trim filled pie. Bake on cookie sheet.)

    If filling and crust are to be baked together, do not prick pastry.

    Pour in filling; bake as directed in pie recipe.

    Wrap any extra dough in aluminum foil or several thicknesses of waxed paper; store in refrigerator till needed.

How to Make Pie Crust
Double pie crust :

    Prepare pastry as directed at above.

    Fit the lower crust in pie plate.

    Slash upper crust with your own design.

    Trim lower crust even with rim of pie plate, moisten the edge.

    Add top crust; trim 1/2 inch beyond edge; tuck it under edge of lower crust-this seals in juice.

    Crimp edge. Bake as directed in the pie recipe you are using.

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