Thursday, November 25, 2010

I Am Thankful~

How To Make A Basic Pie Crust

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening
6-7 tbsp. cold water~I put ice in it!

In a mixing bowl, combine flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size.
Sprinkle 1 tablespoon of water over the mixture; gently working with a fork. Add one teaspoon of water until all the dough is moistened. Divide the dough in half. Form each half into a ball.
On a lightly floured surface, flatten one dough ball. Roll from center to form a 12-inch round circle.
Wrap the rolled pastry around the rolling pin. Ease it into pie plate, being careful not to stretch the dough.
Fill with your favorite berry filling--mine would be raspberry or strawberry!
Take the remaining dough and roll it into into a 12-inch circle.
Cut the dough into 1/2 inch strips. Weave the strips over the pie filling.
Brush pastry top with a little milk and sprinkle with sugar.
Bake at 375° for 50 minutes.
To prevent over browning, cover the edge of the pie crust with a pie crust shield. Bake for 25 minutes, remove foil/shield and bake for additional 25 minutes.



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