Standard pie crust (mom's)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Standard pie crust (mom's)
  Pie    Crust  
Last updated 6/12/2012 1:24:44 AM. Recipe ID 58404. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Standard pie crust (mom's)
 Categories: Pies
      Yield: 1 Pie
    2/3 c  Plus 2 Tbsp shortening
           ---OR--- 2/3 cup lard
      2 c  All-purpose flour
      1 ts Salt
      4 tb To 5 Tbsp cold water
  For Two-Crust 8-or-9" Pie:
  Mix together flour and salt.  Cut shortening into flour/salt mixture
  until particles are the size of small peas. Sprinkle in water, 1 Tbsp
  at a time, mixing with a fork until all flour is moistened and pastry
  almost cleans side of bowl (1 to 2 tsp additional water may be added
  if dough is still too dry).
  Divide pastry in half and shape each into flattened rounds on a
  lightly floured cloth-covered board.  Roll one round of pastry 2
  inches larger than your inverted pie plate using a floured rolling
  pin. Fold pastry into quarters; place in 1/4 of the pie plate. Unfold
  and ease into the plate, pressing firmly against bottom and sides.
  Turn desired filling into pastry-lined pie plate. Trim overhanging
  edge of pastry 1/2" from rim of plate. Roll the second round of
  pastry using the same method for the first round. Place over filling
  and unfold. Trim overhanging edge of pastry 1" from rim of plate.
  Fold and roll top edge under lower edge, pressing on rim to seal --
  flute either by hand or with a fork.  With a sharp knife, cut slits
  in the top pie crust to allow steam to escape.  Cover edge of crust
  with 2-to-3" wide strips of aluminum foil to prevent excessive
  browning; remove foil during last 15 minutes of baking. Bake as
  directed in pie recipe.
  For a One-Crust 8-or-9" Pie:
  Cut all ingredients by half, and use the same mixing and placement
  method as used for the first round of dough in the two-crust pie
  above. Trim overhanging dough to 1" from rim of plate. Fold and roll
  pastry under, even with the plate; flute by hand or with a fork. Fill
  and bake as directed in recipe.
  For a 8-or-9" Baked Pie Shell:
  Use the same instruction for ingredients, mixing, and placement for
  1-crust pie.  Instead of filling crust, use a fork to thoroughly
  prick the bottom and sides of pastry. Bake at 475 until lightly
  brown, about 8-10 minutes; cool.  Fill as desired.
  From 'Betty Crocker's Cookbook' - 1979.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 58404 (Apr 03, 2005)

[an error occurred while processing this directive]