Monday, October 13, 2008

Basic Pie Crust

Basic Pie Crust

2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
½ stick very cold butter
½ stick very cold margarine (or vegetable shortening)
4 to 5 tablespoons ice water

Preheat Oven to 425 F
Put flour, salt and sugar in a mixing bowl and mix well.
Cut the butter and margarine into small pieces and drop them onto the flour mixture. Use a fork or two butter knives and cut the butter and margarine into the flour mixture until it resembles coarse meal.
Add two tablespoons of the ice water and mix quickly with a fork. If the dough is still crumbly, sprinkle with more ice water ONE TEASPOON at a time, until the dough just holds together.
Gather the dough into two balls. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
Remove dough from refrigerator.
Roll out one ball of dough at a time. Roll between two sheets of waxed paper. Work from center out. After each roll, rotate dough one-quarter of a turn. Do this quickly. The idea is to get the dough into the hot over whilst it is still very cold. Do not “over-roll” dough, as it will turn out tough.
Fit bottom crust into pie plate. Fill. Place top crust over the filling and tuck under the edges of bottom crust. Crimp with fingers or a fork.
Make several slashes with a sharp knife in top crust for the steam to escape.
Bake for 15 minutes at 425 F ... reduce heat to 375 F and bake another 35 to 40 minutes, or until pie crust is golden brown.

NOTES: 1. If you are making a one-crust pie, just use half of
the above ingredients.

2. Dough will be easier to roll if you put the rolling pin
in the freezer, the night before you use it.

3. Baking time might vary, depending upon the type of filling.

File #R011

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