Recipes and Tips for making Pie.
Apple Pie Crust
The perfect pie crust is both tender and flaky, It is tender enough to bite easily and it is also flaky so that distinct layers of dough are clearly visible. There are more than one type of pie crust that different bakers swear by. In fact, bakers will swear by their favorite recipes. When you decide to make your own pie crust, there are a dozen methods out there for doing so. Every cook and every cookbook seems to have their own favorite. All butter, all shortening, vegetable oil, olive oil, part butter/part shortening, lard; the list goes on.
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
- Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
- Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
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