• Currently 4/5
Source: Sis Adcock
2 1/2 c Flour
3/4 t Salt
3/4 c Shortening
8-10 T Water
1. Preheat oven to 425
2. Combine flour and salt in a mixing bowl.
3. Gently cut in shortening with a pastry blender until pea sized.
4. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.
5. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don't over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)

6. (Bottom) On a lightly floured surface (on saran wrap to help), roll one ball from center to edges, to form a 12" circle.
7. Fold in half seran wrap into quarters or roll the pastry around the rolling pin.  Unfold or unroll it over a 9" pie plate (8in or 9in of dark metal, glass, ceramic, or stone), and, using kitchen shears, trim half inch past the rim.
8. Fill the crust with the desired filling. Dot filling with small pieces of margarine.

9. (Top)
For a 2-crust pie: On a lightly floured surface, roll the second ball from center to edges, to form a 12" circle.  Place the top crust on the filling, and cut slits or shapes to allow steam to escape.  Using kitchen shears, trim the pastry 1/2" beyond the rim.  Fold the top edge over the trimmed bottom edge, and flute the edge to seal.

For a lattice top: On a lightly floured surface, roll the second ball from center edges, to form a 12" circle.  Using kitchen shears, cut the pastry in 1/2" strips.  Starting at the center of the pie, weave the strips over the filling to make a lattice.  Press the ends of the strips into the rim of the bottom crust.  Fold the bottom crust over the strips, and flute the edge to seal

Note: May need more water than bottom.
10. (Optionally) Brush milk and sprinkle sugar over the top of the crust

11. Fold a 12" square of aluminum foil into quarters.  Cut out the center section, making a 7 ½" circle.  Unfold the foil and place the square section over the pie.
Loosely mold the foil over the edges to protect them from burning.
12. Bake for 35 minutes.  Remove foil, and bake for 10 to 15 minutes more until the crust is golden and the filling is bubbly.
Freezing Pies
Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.
* Pie Shells
** Baked stored for 4 months. Heat at 350º for 6 minutes.
** Unbaked stored for 2 months. Bake right out of freezer.
* Fruit pies
** Baked stored for 4 months. Heat at 325º for 45 minutes.
** Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.
* Cream, Custard pies & pies with meringue
** Cannot be frozen
* Pumpkin & Pecan
** Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.
Meal   DinnerDish   Dessert
Cooking Method   BakedCooking Time   45 minutes

Ed Page

Member since Jun 2009

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