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Pie Crust Recipes
Below are three different pie crust recipes. You might try each one of them several times to discover which one you like best. You may find that certain pies turn out better with specific pie pastry recipes.
PIE PASTRY
A small amount of Baking Powder will make pastry lighter, more tender and more digestible.
Pastry should rise in baking to double its thickness, and be in light,
flaky, tender layers. The novice must learn to handle it lightly and
as little as possible in rolling and turning. All materials should be
cold and pastry is improved if put into the icebox as soon as made and
allowed to stand several hours before using.
Pastry flour is better than bread flour for pie crust.
PLAIN PASTRY
This recipe is for one large pie with top and bottom crust.
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/2 cup shortening
Cold water
Sift together flour, baking powder and salt; add shortening and rub in
very lightly with tips of fingers. Add cold water very slowly, enough
to hold dough together (do not work or knead dough). Divide in halves;
roll out one part very thin on floured board, and use for bottom
crust. After pie is filled roll out other part for top. Place loosely
over pie, bringing pastry well over edge of pie plate. Trim off extra
paste. Press edges of pastry with fork. Prick or cut two or three
slashes in top of pie crust and bake in hot oven.
RICH PASTRY
2 cups pastry flour
1/2 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
2/3 cup shortening
Cold water
Sift flour, baking powder and salt; add half the shortening and rub in
lightly with fingers; add water slowly until of right consistency to
roll out. Divide in halves; roll out one half very thin; put on in
small pieces half remaining shortening; fold upper and lower edges in
to center; fold sides in to center; fold sides to center again; roll
out thin and put on pie plate. Repeat with other half for top crust.
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