Side Pannel
Standard Pastry,2-Crust,9-In1
Standard Pastry,2-Crust,9-In1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice
Ingredients List
- 2/3 cup Plus 2 tb
- -Shortening or 2/3 cup
- -Lard
- 2 c All-purpose flour*
- 1 ts Salt
- 4 To 5 tb Cold water
Directions
*if using self-rising flour omit Salt.
Pie crusts made with self-rising flour differ in flavor and texture. Cut
shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).Gather pastry into a ball. Shape into
flattened round on lightly floured, cloth-covered board.Roll pastry 2
inches larger than inverted pie plate with floured cloth-covered rolling
pin. Fold pastry into fourths; place in pie place. Unfold and ease into
plate, pressing firmly against bottom and side.For Baked Pie Shell: Heat
oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to
10 or until light brown; cool.Turn desired filling into pastry-lined pie
plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll
other round of pastry. Fold into fourths and cut slits so steam can
escape.Place over filling and unfold.Trim overhangin edge of pastry 1 inch
from rim of plate. Fold and roll top edge under lower edge, pressing on rim
to seal; flute. 8 SERVINGS PIE CRUST.LATTICE TOP: Leave 1-inch overhang on
crust. After rolling circle for top crust, cut into strips about 1/2 inch
wide. (Use a pastry wheel for decorative strips.)Place 5 to 7 strips across
filling in pie plate. Weave a cross-strip through center by first folding
back every other strip going the other way. Continue weaving until lattice
is complete, folding back alternate strips each time cross-strip is added.
(To save time, do not weave strips. Simply lay second half of strips across
first strips.) Trim ends of strips.Fold trimmed edge of lower crust over
ends of strips, building up a high edge. Seal and flute. (A juicy fruit pie
with a lattice top is more likely to bubble over than a two-crust pie so a
high pastry edge is important.) Food Processor Directions: Measure 4
tablespoons water into small bowl. Place shortening, flour and salt in food
processor. Cover and process, using quick on-and-off motions, until mixture
is crumbly. With food processor running, pour water all at once through
feed tube just until dough leaves side of bowl (dough should not form
ball). Continue as directed. 8 SERVINGS PIE CRUST; 225 CALORIES PER
SERVING.
Pie crusts made with self-rising flour differ in flavor and texture. Cut
shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).Gather pastry into a ball. Shape into
flattened round on lightly floured, cloth-covered board.Roll pastry 2
inches larger than inverted pie plate with floured cloth-covered rolling
pin. Fold pastry into fourths; place in pie place. Unfold and ease into
plate, pressing firmly against bottom and side.For Baked Pie Shell: Heat
oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to
10 or until light brown; cool.Turn desired filling into pastry-lined pie
plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll
other round of pastry. Fold into fourths and cut slits so steam can
escape.Place over filling and unfold.Trim overhangin edge of pastry 1 inch
from rim of plate. Fold and roll top edge under lower edge, pressing on rim
to seal; flute. 8 SERVINGS PIE CRUST.LATTICE TOP: Leave 1-inch overhang on
crust. After rolling circle for top crust, cut into strips about 1/2 inch
wide. (Use a pastry wheel for decorative strips.)Place 5 to 7 strips across
filling in pie plate. Weave a cross-strip through center by first folding
back every other strip going the other way. Continue weaving until lattice
is complete, folding back alternate strips each time cross-strip is added.
(To save time, do not weave strips. Simply lay second half of strips across
first strips.) Trim ends of strips.Fold trimmed edge of lower crust over
ends of strips, building up a high edge. Seal and flute. (A juicy fruit pie
with a lattice top is more likely to bubble over than a two-crust pie so a
high pastry edge is important.) Food Processor Directions: Measure 4
tablespoons water into small bowl. Place shortening, flour and salt in food
processor. Cover and process, using quick on-and-off motions, until mixture
is crumbly. With food processor running, pour water all at once through
feed tube just until dough leaves side of bowl (dough should not form
ball). Continue as directed. 8 SERVINGS PIE CRUST; 225 CALORIES PER
SERVING.
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