Pie Pastry
Contributed by Diane S.

* Exported from MasterCook *

                                Pie Pastry

Recipe By     :Pillsbury Harvest Time Pies, Classics 45
Serving Size  : 0     Preparation Time :0:00
Categories    : Pies & Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --One-Crust Pie--
  1                cup  Pillsbury's Best All Purpose, Unbleached
                        --OR Self-Rising Flour -- *see Tips
     1/2      teaspoon  salt
     1/3           cup  shortening
  2        tablespoons  cold water (2 to 4 tbsp)
                        --Two-Crust Pie--
  2               cups  Pillsbury's Best All Purpose, Unbleached
                        --OR Self-Rising Flour -- *see Tips
  1           teaspoon  salt
     2/3           cup  shortening
  5        tablespoons  cold water (5 to 7 tbsps)

Lightly spoon flour into measuring cup; level off.  In medium bowl, combine
flour and salt.  Using pastry blender, cut  in shortening until mixture
resembles coarse crumbs.  Sprinkle flour mixture with water, 1 tablespoon at
a time, while tossing and mixing lightly with fork.  Add water until dough is
just moist enough to hold together.  (Too much water causes dough to become
sticky and tough; too little water causes edges to crack and pastry to tear
easily while rolling.)

Shape dough into 1 ball for one-crust pie (2 ballls for two-crust pies).
Flatten ball; smooth edges.  Roll 1 ball lightly on floured surface from
center to edge into circle 1 1/2 inches larger than inverted 9-inch pie pan.
Fold dough in half; place in pie pan.  Unfold; fit evenly into pan.  Do not
stretch.

For Filled One-Crust Pie:  Fold edge under to form standing rim; flute.
Continue as directed in recipe.

For Baked Pastry Shell:  Fold edge under to form standing rim; flute.  Prick
bottom and sides of pastry generously with fork.  Bake at 450F for 89 to 12
minutes or until light golden brown; cool.  Continue as directed in recipe.

For Two-Crust Pie:  Trim bottom pastry even with pan edge.  Roll out
remaining pastry; set aside.  Continue as directed in recipe.

Tips:  If using Pillsbury's Best Self-Rising Flour, omit salt.  Pastry made
with self-rising flour differs in flavor and texture from that made with all
purpose flour.

If desired, whole grain flour can be substituted for up to half of the all
purpose flour, adding a little more water if necessary.

For cheese pastry, add shredded cheddar or American cheese to flour.  Use 1/4
to 1/2 cup for one-crust pie; 1/2 to 1 cup for two-crust pie.  Omit salt.
Continue as directed above.

For extra flakiness, add 1 teaspoon sugar (2 teaspoons for two-crust pie)
with flour and 1 teaspoon vinegar (2 teaspoons for two-crust pie) with water.
Continue as directed above.

To prepare pastry in food processor:  Place flour, salt and shortening in
processor bowl fitted with steel blade.  Process 20 to 30 seconds until
mixture resembles coarse crumbs.  With machine running, add minimum amount of
cold water all at once through feed tube.  Process 20 to 30 seconds or just
until ball forms.  (If ball does not form in 30 seconds, shape into ball with
hands.)  Wrap dough in plastic wrap; refrigerated 30 minutes or freeze 10
minutes before continuing as directed above.

High Altitude--Above 3500 Feet:  When preparing pastry in food processor,
increase water to
3 tablespoons for one-crust pie;
6 tablespoons for two-crust pie.

M/C Formatted by Diane [spangen@home.com]


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Per serving: 1812 Calories (kcal); 205g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 3198mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 41 Fat; 0
Other Carbohydrates

NOTES : One basic pastry recipe with whole grain, cheese, extra flaky and
food proocessor variations show the way to numerous combinations of pie
crusts to mix and match with you favorite fillings.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0