[RecipesAndMore] Pie Crust
Pie crust 3 c. flour 1 tsp salt 2 sticks butter 1/2 c. cold water Preheat oven to dg350. Stir together flour and salt in medium bowl. With pastry blender, cut in butter. Add water, a little at a time, mixing by hand, until dough is smooth. Divide dough in half. Place one half onto floured surface and flatten with hand until round. Roll out from center to 1/8-inch thickness. Fit pastry loosely into a 9-inch pie plate, or quiche pan. Trim edges, leaving 1/4-inch overhang. Fold excess up to form a rim and flute. Repeat with other dough portion. Line pie shells with greased wax or parchment paper; weigh down with uncooked dried beans or pie weights. Bake on lower shelf of preheated oven for 15-20 minutes or until lightly browned. Remove beans and paper. Cool crust. Save beans for the next time you prepare pie crust. --Source: The White House Family Cookbook by Henry Haller -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Pie Crust
Pie Crust Pie crust is easy and cheap to make. Here is a breakdown of what We used in our bakery for years. I like to use Martha White flour Because (GOODNESS GRACICUS IT IS GOOD) !!! 2 ½ Cups plain all purpose flour 2 Tbs. Sugar ¼ tsp. Salt ½ cup = 1 stick cold butter cut up ( you can use margarine ) 5 Tbs. Cold veg. Oil 8 Tbs. Ice water Mix all dry ingredients Add the cold butter and veg. Oil work them in with a pastry cutter or fork. ( do not over do it. You don't want it to melt ) Add Ice water and mix till it is wet (may need a little more water ) Remove onto a lightly floured surface and knead till it stays together. Then cut in half to wrap in saran wrap. Chill for ½ hr. + Then roll it out to fit a 9 in. pie pan. The top crust needs to be a little larger. ( NOTE If you want to do this before hand after rolling place on wax paper and roll them up and place them in a zip lock bag and seal so thy won't dry out. They will last for weeks. When ready to use let them come to room temp. before unrolling. I like To roll mine up on a pie pin. (A pie pin is about the size of 1 ¼ in. PVC pipe . Where a rolling pin is about the size of 2 ½ in PVC. You can go to your local hwd. Store and get them to cut you 12 in. of 1-1/4 in. and 16 in. of 2 ½ in pipe. The reason that I want it longer is when I roll out my biscuits I use two strips of trim that are 3/4in. thick and about 16 in long. I lay them down So my biscuits will all be the same. Dark Angel says: you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pie Crust
Pie Crust Combine 4 cups unsifted self-rising flour and 2 cups soft butter. Add 2 beaten eggs, 1/4 cup sugar, 2 tablespoons vinegar and enough ice water to make a very soft dough. Divide the dough into fifths and shape into balls. Wrap and freeze until needed. Thaw dough before serving but do not let it get warm. Can be baked and filled or filled and then baked. Bake it according to the recipe for the pie that you are using at the time. Makes crust for about five single crust pies or about three or four double crust pies. Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
