Saturday, October 07, 2006

Thanksgiving Recipes - Pie Crust

Crisco Pastry Recipe
SINGLE
1 cup flour
1/2 cup Crisco
1/4 tsp. salt
2 Tbs. water
DOUBLE
2 cups flour
1 cup Crisco
2/3 tsp. salt
4 Tbs. water
Sift flour into bowl. Add salt & cut in Crisco until pieces are the size of peas.
Add water until dough holds together.
Form into ball, divide into 2 & roll each out to 1/8" thickness.
DOUBLE CRUST FRUIT PIES
Add filling & cover with top crust. Fold edges over and seal with a fork or fingers.
Prick top to let steam escape before baking as per recipe usually 35-45 minutes.
BAKED SHELLS FOR CREAM OR LEMON PIES
Prick dough & bake shell at 425 F 12 - 15 minutes or until brown. Let shell cool. Prepare filling as directed in filling recipe. Add cooked filling to cooled shell.
UNBAKED SHELLS WITH AN UNCOOKED FILLING - CUSTARD & PUMPKIN PIES
Prepare as above, but do not prick the pastry. Add uncooked filling and bake as directed on filling recipe (usually 450 F for 1st 10 minutes, then at 325-350 F for remaining time until cooked (usually 30 - 40 minutes))

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