Agate Cove Recipes : Pie Crusts
This is a basic crust recipe, since we occasionally
need them for various dishes. |
|
| Ingredients |
| 1 1/2 cups |
flour, all-purpose, sifted |
| 1/2 tsp |
salt |
| 1/2 cup |
shortening |
| 5 Tbsp |
cold water |
| 1 |
egg white |
|
| Directions |
Sift together the flour and salt (using a whip will be OK). Cut in
half of the shortening with a fork, until the mixture looks like corn
meal. Then, cut in the other half of the shortening, until the pieces
are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the
flour-shortening mixture. Gently toss it with a fork, and push it to
the side of the bowl. Sprinkle the next tablespoon of the water over
a dry part, mix lightly with the fork, and push to the moistened side
of the bowl. Repeat until all is moistened.
Gather the mix up with your fingers, and form it into
a ball. Knead it a little while holding the ball to work in any dry,
crumbly spots.
Tape 2 sheets of wax paper onto the counter. Lightly
spread flour over the wax paper, and flatten the dough ball slightly
onto it. Roll it out until the crust is about of an inch thick. If the
edges split, pinch them together. Always roll spoke-fashion, going from
center to edge of the dough with light strokes.
To transfer the crust, roll it over the rolling pin,
and then unroll the crust over the pie plate.
Before adding the filling to the crust, paint the
crust with egg whites using a brush. If you need to bake the crust for
some recipe, be sure to prick the sides and bottom of the crust with
a fork.
This recipe is from the Better Homes and Gardens
Cookbook. |
|
Last Revised: 12-Aug-2005
