1 1/2
1/2
|
c
c
|
flour
butter
|
on bread board, cut butter into flour
'til size of marbles;
roll out to make butter/flour flakes;
heap into mound; make well in center
|
1/4
|
c
|
ice water
|
pour water in well; using spatula
mix water with butter/flour flakes;
using hands, form into ball; divide
into two equal pieces; wrap and
refrigerate c 1 hour
|
- sprinkle board with flour, and roll out one piece of dough, keeping
circular, until it is one inch larger than the pie pan
- fold dough in half and place on pie pan; don't pull or stretch or it will
make the crust shrink while baking
- prick bottom and sides
|
| 1. for cooked pastry shell: |
|---|
- flute edge and cut off excess crust
- bake at 450 deg F for 12 min; cool before filling
|
| 2. for one crust pie: |
|---|
- flute edge and cut off excess crust
- coat bottom with butter or egg white to lessen sogginess
- pour in filling and bake according to filling receipt
|
| 3. for two crust pie: |
|---|
- coat bottom with butter or egg white to lessen sogginess
- pour in filling; fold the other crust and lay over top
- flute edge and cut off excess crust
- cut vents into top crust and bake according to filling receipt
|