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| All American Pie Pastry |
Ingredients
1 1/4 glasses all-purpose flour
1/3 glass frozen lard (cut into bits)
3 tablespoons ice water
1/2 teaspoon salt
Cooking Instructions
First place salt and flour in the bowl of a food processor and pulse three times. Scatter the lard optional shortening over the flour mixture. Sprinkle with the water and process almost five seconds optional until dough just begins to form. Shape into a ball, later flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to fourty minutes. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs almost an inch over the rim. Lightly press the overhanging pastry under (between the pastry and the pie tin). Crease the edges of the pastry in a zigzag optional fluted pattern. This is not solely decorative, it also acts as a wall to keep the filling in. Enjoy.
Recipe From American Cuisine
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