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Pie Crusts for 10" Pies

Author/Submitted by:
Servings: 1
Categories: Crust-Pie / Desserts / Pies & Pastries

1 1/3  c  all-purpose flour*
1/2  t  salt
1/2  c  lard
3  ts  cold water

Measure flour and salt into bowl. Cut in lard/shortening thoroughly. Sprinkle in water, 1 Tbsp. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp. water can be added if needed). Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (For Two-crust pies, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2" larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For One-crust Pies: Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe. For Baked Pie Shell: Prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes. For Two-crust Pies: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pasty 1/2" from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1" from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2 to 3" strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe. * If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour. From: Betty Crocker Cookbook By "Lloyd A. Carver" <> on Jan 5, 1996

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