Thursday, March 30, 2006

Pie Crust

9 oz. all purpose flour
1.5 oz. shortening
4.5 oz. butter
1 tsp. salt
5 Tbs. cold water

Cut the shortening & butter together with the flour and salt until it is like coarse meal.

Add the 5 Tbs. of water and mix. Knead until the dough holds together. Sprinkle in more water if the mix is dry.

For a 2 crust pie, divide the dough unevenly in half. The slightly larger one is for the bottom crust.

Roll out the bottom crust. To keep the crust from tearing as it is lifted into the pan, roll it around the rolling pin and put it over the pie plate as you unroll.

If the crust tears, it is easily repaired with pinching it together or a piece pinched or pressed into the bare spot.

Enough for a 2 crust pie.

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