Pastry For Pies And Tarts Prep: 15 min; Bake: 10 min Makes 8 servings One-Crust Pie 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose or unbleached flour 1 teaspoon salt 2 to 3 tablespoons cold water Two-Crust Pie 2/3 cup plus 2 tablespoons shortening or 2/3 cup lard 2 cups all-purpose or unbleached flour 1 teaspoon salt 4 to 5 tablespoons cold water 1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water cab be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. (For Two-Crust pie, divide pastry in half and shape into 2 rounds.) 3. Roll pastry into circle 2 inches larger than upside down pie plate, 9x1 1/4 inches, or 3 inches larger than 10-or 11 - inch tart pan, with floured clth- covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. One-Crust Pie Filled Crust: For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute. For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe. Baked Crust (unfilled): Heat oven to 475 degrees. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with pie plate; flute. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry throroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack Two-Crust Pie Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pasty. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Turn overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top of edge under lower edge, pressing on rim to seal flute. Or prepare Lattice Top if desired Baked Tart Shells Prepare pastry as directed for One-Crust Pie (above) - except roll pastry into 13-inch circle. cut into eight 4 1/2 inch circles. Heat oven to 475 degrees. Fit circles over backs of medium muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard cups, making pleats so pastry will fit closely. (If using individual pie pans or tart pans, cut pastry circles 1 inch larger than upside- down pans; fit into pans.) Prick pastry thoroughly with fork to prevent puffing. Place on cookie sheet. Bake 8 to 10 minutes or until light brown. Cool before removing from cups. Fill each shell with 1/3 to 1/2 cup of your favorite filling pudding, fresh fruit, or ice cream *If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour. 1 Serving: (one crust); Calories 140 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 0mg; Sodium 65mg; Carbohydrate 12g (Dietary Fiber 0g); Protein 1g Timesaving Tip Use a food processor - measure 2 tablespoons water (for One-Crust Pie) or 4 tablespoons water (for Two-Crust Pie) into small bowl. Place shortening, flour and salt in food processor. Cover and process, using quick on-and- off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form a ball). Continue as directed in step 2
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