Recipe Cottage


LOCATION: Recipes >> Pie Crusts >> Basic Rich Pie Crust

Print this Recipe    Basic Rich Pie Crust

Basic Rich Pie Crust

2 cups all purpose flour
1/2 teaspoon salt
3/4 cup solid vegetable shortening, chilled
5 tablespoons ice water

In a large bowl, stir together the flour and salt. Using a pastry
blender or 2 knives, cut in half the shortening until the mixture
resembles coarse crumbs. Cut in the remaining shortening until the
mixture is the size of peas. Add the water a little at a time, toss
gently and push to the side of the bowl. Repeat until all the flour
is moistened. Knead the pastry lightly with fingertips until the
pastry cleans the bowl. Form pastry into 2 flat rounds, wrap tightly
in plastic wrap and chill 30 minutes.

Pat out bottom crust on a lightly floured surface or between 2
pieces of waxed paper, using a lightly floured rolling pin, roll
out dough into an 11 inch circle about 1/8 inch thick.

Carefully transfer dough to pie plate without stretching. Trim edge
evenly, leaving about a 1/2 inch overhang.

Roll out top crust into a 10 inch circle. Fold dough in half. Cut
small slits along folded edge to allow steam to escape. Lightly
brush edge of bottom crust with water after adding filling. Arrange
top crust over filling. Trim top crust to a 1/2 inch overhang.
Press top and bottom crust edges together. Fold overhang under
itself and flute edge or press tines of a fork around edge. Bake
according to recipe directions. Makes 1 9 inch double crust pie

Yield: 1 Double Crust


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.