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Standard Pastry Recipe

   
 

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     Standard Pastry

Category   Desserts - Breads
Sub Category   None

Ingredients
For 8 or 9 inch one crust pie
1/3 cup plus 1 Tablespoon shortening or 1/3 cup lard
1 cup flour
1/2 teaspoon salt
2 to 3 Tablespoons cold water
8 or 9 inch two crust pie
2/3 cup plus 2 Tablespoons shortening or 2/3 cup lard
2 cups flour
1 teaspoon salt
 
4 to 5 Tablespoons water

Instructions
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons can be added if necessary). Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board (for two crust pie, divide pastry into halves and shape into two rounds). Roll pastry 2 inches larger than inverted pie plate with floured stockened covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
For one crust pie- trim overhang edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. For two crust pie- Prick bottom and side thoroughly with fork. Bake at 475 degrees until l light brown, 8 to 10 minutes; cool.
For two crust pie- Turn desired filling into pastry lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Toll other round of pastry, fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge pressing on rim to seal; flute. Cover edge with 2 to 3 inch strip pressing on rim to seal; flute. Cover edge with 2 to 3 inch strip of aluminum to prevent excessive browning; remove foil during last 15 minutes of baking. Bake as directed in recipe.


Originally Submitted
4/25/2012





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