All-American Pie Pastry
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All-American Pie Pastry
  Pie  
Last updated 6/12/2012 12:42:01 AM. Recipe ID 931. Report a problem with this recipe.
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      Title: All-american pie pastry
 Categories: Pies
      Yield: 1 Servings
 
  1 1/4 c  All-purpose flour
    1/2 ts Salt
    1/3 c  Frozen lard or shortening
           - cut into bits
      3 tb Ice water
 
  To ensure a tender crust, this recipe should not be doubled.
  Thoroughly freezing the lard or shortening will give you the flakiest
  crust.
  
  PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3
  times. Scatter the lard or shortening over the flour mixture.
  Sprinkle with the water and process about 5 seconds or until dough
  just begins to form. Shape into a ball, then flatten it slightly.
  Dust lightly with flour and place in the center of a 2-gallon-size
  plastic storage bag. It may be refrigerated at this point up to 40
  minutes. With the storage bag open and the dough circle centered in
  the bag, roll the dough into a circle that almost touches the edges
  of the bag. Cut and discard the top sheet of the plastic bag so that
  the dough is lying on the bottom sheet. Flip onto the pie plate; peel
  the plastic off and discard. Cut the pastry so it hangs about an inch
  over the rim. Lightly press the overhanging pastry under (between the
  pastry and the pie tin). Pinch or crease the edges of the pastry in a
  zigzag or fluted pattern. This is not only decorative, it also acts
  as a wall to keep the filling in. Yield: 1 single-crust 8- to 10-inch
  pie shell.
 




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Recipe ID 931 (Apr 03, 2005)

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