Standard Pie Crust Mom s

Ingredients

2/3 cup plus 2 tbsp shortening --or--- 2/3, cup lard 2 cup all-purpose flour 1 tsp salt 4 tbsp to 5 tbsp cold water	Advertisements

Preparation
 
For Two-Crust 8-or-9" Pie:

Mix together flour and salt. Cut shortening into flour/salt mixture
until particles are the size of small peas. Sprinkle in water, 1 Tbsp
at a time, mixing with a fork until all flour is moistened and pastry
almost cleans side of bowl (1 to 2 tsp additional water may be added
if dough is still too dry).

Divide pastry in half and shape each into flattened rounds on a
lightly floured cloth-covered board. Roll one round of pastry 2
inches larger than your inverted pie plate using a floured rolling
pin. Fold pastry into quarters; place in 1/4 of the pie plate. Unfold
and ease into the plate, pressing firmly against bottom and sides.

Turn desired filling into pastry-lined pie plate. Trim overhanging
edge of pastry 1/2" from rim of plate. Roll the second round of
pastry using the same method for the first round. Place over filling
and unfold. Trim overhanging edge of pastry 1" from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal --
flute either by hand or with a fork. With a sharp knife, cut slits
in the top pie crust to allow steam to escape. Cover edge of crust
with 2-to-3" wide strips of aluminum foil to prevent excessive
browning; remove foil during last 15 minutes of baking. Bake as
directed in pie recipe.

For a One-Crust 8-or-9" Pie:

Cut all ingredients by half, and use the same mixing and placement
method as used for the first round of dough in the two-crust pie
above. Trim overhanging dough to 1" from rim of plate. Fold and roll
pastry under, even with the plate; flute by hand or with a fork. Fill
and bake as directed in recipe.

For a 8-or-9" Baked Pie Shell:

Use the same instruction for ingredients, mixing, and placement for
1-crust pie. Instead of filling crust, use a fork to thoroughly
prick the bottom and sides of pastry. Bake at 475 until lightly
brown, about 8-10 minutes; cool. Fill as desired.

From Betty Crocker s Cookbook - 1979.

 

 
Servings: 1

 

Steak Kidney Pie With Guinness
Place the steak and kidney in a bowl with the guinness and herbs. Cover and leave for at least 4 hours, preferably overnight. Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently fry (Upload by user)

Stir N Roll Pastry
Mix flour, salt. Pour oil, milk into one measuring cup (but don t stir). Pour into flour. Mix well. Press into ball. Cut into halves; flatten slightly. Roll between waxed paper. Damp table top prevents slipping. Peel off top paper. If dough tears, mend without moistening. Pl (Upload by user)

Strata Various Pie
In a large frypan, saute onion and garlic in butter. Add spinach, cover and cook until spinach softens. Drain very well; set aside. Whisk together 3 eggs and 1 egg white. In one pie shell layer half the meat, cheese, and spinach; cover with half the beaten egg mixture. Repea (Upload by user)

Strawberry Chantilly Pie
In small saucepan, combine the water, pudding mix and gelatin mix. Bring to a full boil, stirring constantly. Chill in refrigerator about 1 hour until slightly thickened but not set. Stir in chopped strawberries. Prepare Dream Whip as directed on package. Gently stir in (Upload by user)

Strawberry Spiral Pie
Preheat the oven to 450, and line the oven floor with foil to catch any drips. Spread the strawberries on paper towels to dry. In a small bowl, stir the jam to loosen it. In a saucepan, melt the butter and keep warm. In a large bowl, whisk together the cornstarch, tapioca,gi (Upload by user)

Strawberry Yogurt Pie
In a 1 1/2 quart saucepan,sprinkle gelatin over water to soften a matter of minutes.In a 1 cup measure beat together milk and yolks until blended;add to gelatin mixture.Over low heat stir constantly with a wide rubber spatula,especially around side of pan,until gelatin is di (Upload by user)

Suet Pastry
Mix suet with flour, baking powder and salt. Stir in enough water to moisten the flour. Gather dough together and shape into a ball. Uses: this type of pastry is best with meat pies that have, or will be subjected to, moisture either in cooking or presentation. Most common (Upload by user)

Sugar Pie
Put in pan and cook till thick, pour into unbaked pie shell and sprinkle with nuts. Bake 10 min. at 425 then lower heat to 350 and bake 30 or 40 min.     strongServings: 6/strong   (Upload by user)

Summer Berry Pie
Mix berries and pour into pastry shell. Mix sugar and cornstarch in med. saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 min. Remove fromheat. Stir in gelatin until dissolved. Cool to room tempera (Upload by user)

Summer Delight Peach Pie
Prepare and bake pie shell. Mix together and cook until thick sugar, gelatin, flour and water. Cool. Peel and slice peaches and arrange in pie shell. Pour cool filling over peaches. Let set before cutting. Serve topped with whipped cream or Cool Whip.   &nbs (Upload by user)

Surprise Coconut Cream Pie
In a medium saucepan, bring the water to a boil; stir in the grits. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, and stir in the sugar and butter/margarine. Gradually add to the bowl containing the beaten eggs, about 1/4th of th (Upload by user)
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Suzy s Rum Cream Pie
CHOCOLATE CRUMB CRUST: Mix melted butter with the chocolate cookie crumbs. Pat into a buttered 9" pie plate. Press firmly down firmly with the bottom of a glass. Chill 1 hr. FILLING: Soften gelatine in water and set aside. Beat egg yolks lightly in the t (Upload by user)
TAG: water, chocolate, cream, ,

Sweet Buttery Tart Crust
1. Sift flour, sugar and salt into a mixing bowl. Cut chilled sweet butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until th mixture resembles course meal. Be careful to use only your fingertips as your palms will (Upload by user)
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Sweet Pastry
can use 7 Tbsp of butter This pastry is very sticky because of the high fat content, best made in the food processor. Roll the chilled pieces of butter in the flour to help reduce the stickiness. Roll it out on two pieces of Saran wrap, lift the wrap to transfer in the flan (Upload by user)
TAG: flour, pastry, saran, processor, butter, ,

Sweet Pinto Pie
Saute the onions in the oil over medium heat until very soft and clear. Watch carefully so they do not brown. Blend the cooked onions, beans, water, and seasonings until smooth. If more sweetness is desired, add the honey and blend. Spread in the baked pie crust, and bake 15 (Upload by user)

Sweet Tater Pie
Scald the milk and mix everything together. Pour into the unbaked ie shell and bake at 425 degrees for 20 minutes, reduce to 350 degrees and continue another 20 or so minutes. Make sure the crust is good and brown. Cool before serving. It s best warm. Cookbook: Sinkin S (Upload by user)