Pie Crust IV The Best Recipes

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Pie Crust IV

"My grandmother supported her circle of relatives all through the Depression through baking. This is her recipe for pie crust. I use this regularly as I am a pie baker. The trick to top pie crust is to be gentle and deal with it very gently."

Ingredients :

half of cup vegetable shortening
1 1/2 cups all-motive flour
half of teaspoon salt
half of cup cold water

Instructions :

Prep : 10M	Cook : 8M	Ready in : 10M

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as a good deal water as had to keep collectively, and mix gently with a fork.
Roll gently on a floured pastry material to about an inch large than pie plate. Fold cautiously in half of, lift to pie plate, and spread. Press into pan. For a unmarried-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Notes :

For a -crust pie, trim backside crust to edge of rim, fill, and pinnacle with crust approximately 1/2 inch larger than rim. Tuck pinnacle crust under bottom along rim. Seal with floured fork.
Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it calmly, and make smooth-up easier.

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