Flaky Pastry for 2-Crust Pie
|All purpose flour||2 Cup (32 tbs)|
|Shortening/2/3 cup lard||3⁄4 Cup (12 tbs)|
|Ice water||5 Tablespoon|
Sift flour with salt into medium bowl.
With pastry blender, or 2 knives, using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal.
Quickly sprinkle ice water, 1 tablespoon at a time, over all of pastry mixture, tossing lightly with fork after each addition
and pushing dampened portion to side of bowl; sprinkle only dry portion remaining.
(Pastry should be just moist enough to hold together, not sticky.) Shape pastry into a ball; wrap in waxed paper, and refrigerate until ready to use.
Divide in half; flatten each half with palm of hand.
To make bottom crust: On lightly floured sur- face, roll out half of pastry to an 11-inch circle, rolling with light strokes from
center to edge and lifting rolling pin as you reach edge.
As you roll, alternate directions, to shape an even circle.
If rolled piecrust is too irregular in shape, care- fully trim off any bulge and use as patch.
Lightly moisten pastry edge to be filled in.
Gently press patch in place.
Smooth seam with several light strokes of the rolling pin.
Fold rolled pastry in half; carefully transfer to pie plate, making sure fold is in center.
Unfold pastry, and fit carefully into pie plate.
Do not stretch pastry.
Trim bottom crust even with edge of pie plate.
Turn prepared filling into bottom crust.
To make top crust: Roll out remaining half of pastry to an 11-inch circle.
Fold in half; make several gashes near center for steam vents.
Carefully place pastry on top of filling, making sure fold is in center; unfold.
Trim top crust 1/2 inch beyond edge of pie plate.
Fold top crust under bottom crust; press gently together, to seal.
Crimp edges decoratively.
For a shiny, glazed top, brush top crust with 1 egg yolk beaten with 1 tablespoon water, or with 1 slightly beaten egg white, or with undiluted evap- orated milk.
To prevent edge of crust from becoming too brown, place 1-1/2-inch strip of foil around crust; bake as recipe indicates.
Remove foil last 15 min- utes of baking.
Makes enough pastry for an 8- or 9-inch 2-crust
Serving size: Complete recipe
Calories 2269 Calories from Fat 1379
% Daily Value*
Total Fat 156 g240.2%
Saturated Fat 38.8 g194%
Trans Fat 20.2 g
Cholesterol 0 mg
Sodium 1951.3 mg81.3%
Total Carbohydrates 191 g63.6%
Dietary Fiber 6.8 g27%
Sugars 0.7 g
Protein 26 g51.6%
Vitamin A Vitamin C
Calcium 4.2% Iron 65.1%
*Based on a 2000 Calorie diet