Pie Crust for a 2-Crust 9-inch Pie
(or Two Single-Crust 9-inch Pies)
- 2 2/3 cups flour
- 1 tsp. salt
- 1 cup shortening
- 7 - 8 tbsp. cold water
- Blend flour, salt, and shortening well.
- Mix in water 1 tbsp. at a time.
- Form dough into ball and cut in half.
- Roll out half of dough on floured surface.
- Place in pie pan; trim to fit.
- Fill according to pie recipe.
- Roll out remaining dough and cover pie.
- Trim and seal edge.
- Bake according to pie recipe.
- Makes 8 - 12 servings.
- Cover and refrigerate pie.
Source: Betty Crocker Cookbook
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Serve pie warm or cool, topped with heavy cream, whipped cream, or ice cream. To store extra pie, cover and keep cool.
Refrigerate if the filling ingredients are perishable. Fruit pies can be kept at room temperature for a few hours, but refrigerate
or freeze for longer storage. Better yet, eat it all while it's still fresh!
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