Pastry For 8 Or 9 Inch Pie
|All purpose flour||2 Cup (32 tbs)|
|Shortening||3⁄4 Cup (12 tbs) (FOR 2-CRUST PIE:)|
|Cold water||6 Tablespoon|
1. In medium-sized bowl, stir flour and salt. With pastry blender or 2 knives used scissors fashion, cut in shortening until mixture resembles coarse crumbs.
2. Sprinkle cold water, 1 tablespoon at a time, into mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together. Shape pastry into ball. Proceed as directed below for 1-crust pie, baked pie shell, or 2-crust pie.
1-CRUST PIE: After preparing pastry (above), on lightly floured surface, with floured rolling pin, roll pastry into round about 2 inches larger than pie plate. Transfer round to pie plate and ease into pie plate. Trim edge, leaving 1-inch overhang. Fold overhang under, then bring up over pie-plate rim; pinch to form a high edge, then make a decorative edge Fill and bake pie as recipe directs.
BAKED PIE SHELL: Preheat oven to 425°F. Prepare pastry and line pie plate as for 1-crust pie (above); with fork, prick bottom and side of pastry in many places to prevent puffing during baking. Bake 15 minutes or until golden. Cool before adding filling.
NO-ROLL PIECRUST: Prepare pastry as for 1-crust pie (above). Do not roll out but press pastry onto bottom and up side of pie plate.
2-CRUST PIE: After preparing pastry (above), divide pastry into 2 pieces, one slightly larger; shape each into ball. To line pie plate, roll
larger ball into round 2 inches larger than pie plate. Transfer round to pie plate and ease into plate. Fill pie as recipe directs. For top crust, roll smaller ball as for bottom crust but cut a few short slashes or a design in center of round; center round over filling in bottom crust. Trim pastry edges, leaving 1-inch overhang. Fold overhang under, then bring up over pie-plate rim; pinch to form high edge, then make decorative edge