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Pie Crust Recipe

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This recipe for Pie Crust is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. flour, sifted
1 tsp. salt, sifted with flour
1/4 C. cold water
2/3 C. shortening
Directions:
Directions:
Cut flour with shortening/butter. Use a pastry cutter until the grain is in the size of a pea. Work it with your hand until it is well incorporated and dough forms a ball. When making crust, make sure the butter/shortening is thoroughly chilled before adding to dry ingredients. Water added should be chilled. Roll onto a floured surface into the size of your pie plate. Roll out on a dry floured surface. This makes two crusts, a top and bottom. (Make sure the butter and/or shortening are chilled before adding to the dry ingredients. The water should iced before adding to the crust. To prevent the dough from sticking to the board chill the dough 30-60 minutes, well sealed, before rolling out. Make the pie crust before the filling and refrigerate the crust while preparing the filling. To prevent the crust from being soggy, use a glass or aluminum pie pan;place dough in pan and brush bottom of crust lightly with egg white and chill before filling. Use a glass or aluminum pan to prevent the crust from being soggy under the filling. When making whipped cream, sweeten with confection sugar. Confection's sugar is about 3% cornstarch which helps stabilize the cream. You can whip it a couple of hours before serving and store, covered, in the refrigerator.

 

 

 

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