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 -~----------~----~----~----~------~----~------~--~---
