Tuesday, March 19, 2013

Pie Crust!

 

Recipe for pie crust:
2 cups flour
3/4 cup shortening or butter
1 tsp salt
1/2 cup cold water

Cut ingredients together with pastry blender or fork.
Do not over handle or mix in a mixer.
 Do not blend more than necessary...just enough to incorporate the ingredients.
 Split dough in half 
(you can make 2 pie shells or 1 covered pie with this recipe)
 Roll out on lightly floured surface
 
 Carefully lift crust and fold over on itself

Fold it over again

 Carefully lift the folded crust into your pie pan
 


 Gently unfold


 


 press holes together and gently press into pan
 Trim overhanging dough with a knife


 Make a pretty scallop edge by holding 2 fingers in the crust
 and using your pointer finger gently pull the crust
 between your fingers in toward the center.
Perfect and ruffled!
 Poke holes on the bottom with a fork
 Ready to bake.

To bake an unfilled pie crust
bake at 350* for 30 minutes.
Comes out light and crisp!
 Great for cream and pudding pies!
Or fill the unbaked crust with pie filling and then bake...
Our favorite is Pumpkin!
Pie crust is perfect for savory pies as well!


Linking up to THESE parties this week!

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