Monday, December 28, 2009

Pie Crust

1 1/3 c. sifted all-purpose flour
1/2 c. shortening
1/2 t. salt
3 T. water
1 T. sugar (optional)
Preheat oven to 425. Sift flour before measuring and spoon lightly into measuring cup and level without shaking or packing down. Combine flour, sugar, & salt in a mixing bowl. With a pastry blender or two knives, cut in shortening until uniform; mixture should be fairly coarse. Sprinkle with water, one tablespoon at a time. Toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling prick bottom and sides throughly with a fork. Bake at 425 for 10-15 minutes or until brown as desired.

No comments:

Post a Comment