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The amount of ingredients is given for
both one crust and two crust pies. The method for this simple basic
pastry dough remains the same. Do not knead or overwork the dough. The
more pie pastry dough is handled the tougher and less flaky the crust
will be.
Makes one 9 inch pie crust
1 ½ cups unbleached, all purpose flour
½ teaspoon salt
½ cup shortening (vegetable shortening, lard, butter, or a combination
of any two), chilled 4 to 5 tablespoons ice water
Makes 9 inch two crust pie
2 cups unbleached, all purpose flour
¾ teaspoon salt
2/3 cup shortening (vegetable shortening, lard, butter, or a
combination of any two), chilled 5 to 7 tablespoons ice water
In a large bowl, stir or sift together
the flour and slat. Using a pastry cutter or two knives, cut in the
shortening until the lumps are about the same size as small peas, or
slightly smaller.
Sprinkle the minimum amount of ice water
over the mixture and stir gently with a fork until the dough holds
together. If the dough is still too dry, add the remaining ice water, 1
tablespoon at a time, until it does hold together when you pinch it.
Turn the dough out onto a lightly floured
work surface and gather it into a ball. Or divide it into 2 equal balls
for a 2 crust pie. Flatten slightly chill the dough for an hour if you
like. Roll out on a lightly floured work surface and proceed with the
simple cooking recipe.
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