www.cperry.info
 
Pie Crust Recipe
Ingredients
1 cup flour
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold watr

Heat oven to 475F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.




 Home

 All Recipes

 Recipes
Beef Stroganoff
Boston Baked Beans
Burger King Whopper
Caramel Puff Corn
Chili Cheese Dip
Chocolate Chocolate Chip Cake
Chocolate Peppermint Cheesecake Bars
Dill Bagel Dip
English Toffee
Granola
Italian Beef (New Recipe)
Malibu Pineapple Drink
Meatball Sandwiches
Meatloaf
Mexican Burritos
Mexican Chip Dip
Mocha Fudge Swirl Cheesecake
Noodles & Tuna
Oreo Truffles
Pie Crust Recipe
Pizza Dip
Pizza Dough & Sauce
Pumpkin Pie
Spritz Cookies
Strawberry Pop Cake
Taco Dip
Taquito Surprise