Wednesday, November 24, 2010

Pastry for Double Crust Pie

This is the homemade crust for the apple pie I made tonight. I don't think it was too hard, and when I have the time, I plan on making my own crust for pies!  I didn't have a pastry blender, so I just used my hands. They are apparently pretty inexpensive, so I will probably go buy one in the near future! This is also from Better Homes & Gardens.

Pastry for Double Crust Pies
Total Time: 15 minutes
Servings: 2 9-inch pie crusts

  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 8 to 10 tablespoons cold water
In a medium bowl stir together four and salt. Using a pastry blender, cut in shortening until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls.

On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter. 

Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Transfer desired filling to pastry-lined pie plate.

Roll remaining ball into a circle 12 inches in diameter. Cut slits in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in recipes.
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