Preparation:
1. Combine flour and salt in bowl.
2. Cut in Crisco using pastry blender (or two knives) until all flour is
blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until
dough will form a ball.
For single crust,
4. Press dough ball between hands to form 5 to 6-inch pancake. Flour
rolling surface and pin lightly. Roll dough into circle.
5. Trim one inch larger than upsidedown pie plate. Loosen dough carefully.
6. Fold into quarters. Unfold and press into pie plate.
7. Fold edge under and flute.
8. For recipe calling for unbaked pie shell, follow baking directions given
in that recipe. For recipe calling for baked pie shell, heat oven to 425 F.
Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage.
Bake at 425 F for 10 to 15 minutes or until lightly browned.
For double crust:
4,5,6. Divide dough in half. Roll each crust separately and transfer to
pie plate as described above in steps 4-6.
7. Trim edge even with pie plate. Moisten pastry edge with water.
8. Add desired filling to unbaked pie shell. Roll top crust same as bottom
and lift onto filled pie. Trim 1/2-inch beyond edge of pie plate. Fold top
edge under bottom crust and flute. Cut slits in top crust or prick with=
fork.
9. Bake according to filling recipe.
ALTERNATE ROLLING TECHNIQUE: Roll each dough pancake between unfloured
sheets of waxed paper or plastic wrap. Peel off top sheet. Flip into pie
plate. Remove other sheet. |
