All Simple Vegetable Recipes


Simple Basic Pie Pastry Dough Recipes

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 cups unbleached, all purpose flour

  • teaspoon salt

  • 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

  • teaspoon salt

  • 2/3 cup shortening (vegetable shortening, lard, butter, or a combination of any two), chilled 5 to 7 tablespoons ice water

  1. 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.
     

  2. 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.
     

  3. 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.

More about Simple Basic Pie Recipes


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