Flaky Pie Crust

1-1/2 cups all-purpose flour
1/4 tsp. salt
5 TB cold butter, chopped
1/4 cup shortening
2-3 TB ice water

1. Mix the flour and salt. Cut in the butter and shortening using a pastry
blender just
until some bits of butter remain.
 
2. Drizzle in the ice water, tossing with a fork. Press into a disk.

Wrap and chill for 1 hour or overnight.

Makes: 1 pie crust.

Graham Cracker Pie Crust



2 cups graham cracker crumbs

3/4 cup sugar

1/2 lb. butter, melted



Combine the ingredients in a bowl and press firmly into the bottom and sides

of an

ungreased 10" spring form cheesecake pan or a 10" pie plate.

Never-Fail Pie Crust

Ingredients



4 cups flour

1-1/2 tsp. salt

1 tbsp. baking powder

1-3/4 cups lard*

Directions

Mix together with a pastry cutter or fork until it is mealy and

crumbly. A good glaze for your pie tops: 1 egg, beaten and 1/4 cup

milk stirred. Brush or spoon over top and sprinkle with sugar. Makes

them golden brown and slightly shiny. These will not get soggy. Pie

dough does not like to be handled a lot. The less it is worked after

liquid has been added, the flakier crust.

*Note: Yes, the recipe calls for lard. Perhaps problems is too many

of us use margarine, which is only 1 item short of plastic!

Pat-In-The-Pan Oil Pastry

Prep: 15 min; Bake: 12 min

Makes 8 servings



1/3 cup all-purpose or unbleached flour

1/3 cup vegetable oil

1/2 teaspoon salt

2 tablespoons cold water



1. Mix flour, oil and salt until all flour is moistened.

Sprnkle with cold water, 1 tablespoon at a time, toss-

ing with fork until water is absorbed



2. Gather pastry into a ball. Press in bottom and up

side of pie plate, 9x1 1/4 inches; flute edge



* Filled Crust: Fill and bake as directed on recipe



*Baked Crust: (unfilled): Heat oven to 475 degrees.

Prick bottom and side of pastry thoroughly with

fork. Bake 10 to 12 minutes or until light brown;

cool on wire rack



*If using self-rising flour, omit salt

Cookie Tart Pastry

Prep: 10 min; Bake: 12 min

Makes 8 servings



1 1/4 cups all-purpose or unbleached flour

1/2 cup stick margarine or butter, softened

2 tablespoons packed brown sugar

1 large egg



1. Heat oven to 400 degrees



2. Mix all ingredients until dough forms. Press firmly and

evenly against bottom and side of ungreased 11-inch tart

pan



3. Bake 10 to 12 minutes or until light brown; cool



*Do not use self-rising flour in this recipe



*It's not recommended that you use vegetable oil spreads

Pastry For Pies And Tarts

Prep: 15 min; Bake: 10 min

Makes 8 servings



One-Crust Pie



1/3 cup plus 1 tablespoon shortening or

1/3 cup lard

1 cup all-purpose or unbleached flour

1 teaspoon salt

2 to 3 tablespoons cold water



Two-Crust Pie



2/3 cup plus 2 tablespoons shortening or

2/3 cup lard

2 cups all-purpose or unbleached flour

1 teaspoon salt

4 to 5 tablespoons cold water



1. Cut shortening into flour and salt, using pastry

blender or crisscrossing 2 knives, until particles are

size of coarse crumbs. Sprinkle with cold water, 1

tablespoon at a time, tossing with fork until flour is

moistened and pastry almost cleans side of bowl (1 to

2 teaspoons more water cab be added if necessary).



2. Gather pastry into a ball. Shape into flattened

round on lightly floured cloth-covered board. (For

Two-Crust pie, divide pastry in half and shape into 2

rounds.)



3. Roll pastry into circle 2 inches larger than

upside down pie plate, 9x1 1/4 inches, or 3 inches

larger than 10-or 11 - inch tart pan, with floured clth-

covered rolling pin. Fold pastry into fourths; place in

pie plate. Unfold and ease into plate, pressing firmly

against bottom and side.



One-Crust Pie



Filled Crust:



For pie, trim overhanging edge of pastry 1 inch from

rim of pie plate. Fold and roll pastry under, even

with plate; flute. For tart, trim overhanging edge of pastry

even with top of tart pan. Fill and bake as directed in pie or

tart recipe.



Baked Crust (unfilled):



Heat oven to 475 degrees. For pie, trim overhanging edge of pastry

1 inch from rim of pie plate. Fold and roll pastry under, even with pie

plate; flute. For tart, trim overhanging edge of pastry even with top of

tart pan. Prick bottom and side of pastry throroughly with fork. Bake

8 to 10 minutes or until light brown; cool on wire rack



Two-Crust Pie



Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim

overhanging edge of pastry 1/2 inch from rim of plate. Roll other

round of pasty. Fold into fourths and cut slits so steam can escape.



Place pastry over filling and unfold. Turn overhanging edge of top pastry

1 inch from rim of plate. Fold and roll top of edge under lower edge,

pressing on rim to seal flute. Or prepare Lattice Top if desired



Baked Tart Shells



Prepare pastry as directed for One-Crust Pie (above) -

except roll pastry into 13-inch circle. cut into eight 4

1/2 inch circles.



Heat oven to 475 degrees. Fit circles over backs of medium

muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard cups,

making pleats so pastry will fit closely. (If using individual pie

pans or tart pans, cut pastry circles 1 inch larger than upside-

down pans; fit into pans.) Prick pastry thoroughly with fork to

prevent puffing. Place on cookie sheet.



Bake 8 to 10 minutes or until light brown. Cool before

removing from cups. Fill each shell with 1/3 to 1/2 cup

of your favorite filling pudding, fresh fruit, or ice cream



*If using self-rising flour, omit salt. Pie crusts made with self-rising

flour differ in flavor and texture from those made with all-purpose

flour.



1 Serving: (one crust); Calories 140 (Calories from Fat 90);

Fat 10g (Saturated 3g); Cholesterol 0mg; Sodium 65mg;

Carbohydrate 12g (Dietary Fiber 0g); Protein 1g



Timesaving Tip



Use a food processor - measure 2 tablespoons water (for

One-Crust Pie) or 4 tablespoons water (for Two-Crust

Pie) into small bowl. Place shortening, flour and salt in

food processor. Cover and process, using quick on-and-

off motions, until mixture is crumbly. With food processor

running, pour water all at once through feed tube just until

dough leaves side of bowl (dough should not form a ball).

Continue as directed in step 2

Food Processor Pie Crust

 

1 1/2 cups flour
4 T unsalted COLD butter, cut in pieces
5 T Cold lard (I prefer lard, but butter flavored shortening
is also good), cut into pieces
1/2 t salt
3 T ice water

Use the regular blade of your food processor. Put in the flour.
Add the butter pieces and the lard pieces. Can vary the amount
of fat but must total 9 Tablespoons. Add salt and pulse to
lightly mix.
While the motor is running add the ice water and mix just until
the dough starts to get crumbly. Do not let it form into a big
clump or it will be too tough. Take the dough out and form it
into a ball with your hands. Add a tiny amount of water if it
will not form into a ball, but watch out about adding too much
water. It only takes a small amount of water when pastry is
made in a food processor. Wrap in plastic wrap or in ziplock
bag and chill at least 30 minutes.
Roll out as you would any pie crust. Should be enough for an
8 or 9 inch pie

Classic Crisco® Pie Crust



For Single Crust:

1-1/3 cups all purpose flour

1/2 tsp. salt

1/2 Crisco® Stick or 1/2 level cup Crisco® all vegetable shortening

3 TB cold water



For Double Crust:

2 cups all purpose flour

1 tsp. salt

3/4 Crisco® Stick or 3/4 level cup Crisco® all-vegetable shortening

5 TB cold water



For 9" Deep Dish Double Crust or Two 10" Double Crust:

2-2/3 cups all purpose flour

1 tsp. salt

1 cup Crisco® all vegetable shortening

7 to 8 TB cold water



For Single Crust:

Spoon flour into measuring cup and level. Mix flour and salt in medium bowl.

Cut in Crisco® using

pastry blender (or 2 knives) until all flour is blended in to form pea-size

chunks.



Sprinkle with water, one tablespoon at a time. Toss lightly with fork until

dough will form ball. Divide

dough in half, if making double crust. Press between hands to form one or two

5 to 6" pancakes shape.



Flour dough lightly. Roll into circle between sheets of waxed paper on

dampened countertop. Peel off top sheet.

For single crust, trim one inch larger than inverted 9" pie plate. Flip into

pie plate. Remove other sheet

and press pastry to fit. Fold edge under. Flute.



For Double Crust:

Flour each half of dough lightly. Roll into circles between sheets of waxed

paper on dampened countertop.

Peel off top sheet for bottom crust. Transfer bottom crust to pie plate.

Remove other sheet and press pastry

to fit. Trim edge even with pie plate. Add desired filling to unbaked pie

crust.



Remove top sheet from top crust. Lift top crust onto filled pie. Remove other

sheet. Trim to 1/2" beyond

edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top

crust to allow steam to escape.



Bake according to specific recipe instructions. For single baked pie shell,

heat oven to 425º F.

Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking.

Bake at 425º F., for

10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie

shell, follow baking

directions given in that recipe.