4/2 - Pie Crust Pastry
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
2-4 pies
- Serves:
- 2
ingredients
- 5⁄8 cup all-purpose flour
- 1 teaspoon brown sugar or 1/2 teaspoon Splenda brown sugar blend
- 1⁄8 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon lard (shortening)
- 1 1⁄2 tablespoons cold water
directions
- Measure the first 4 ingredients into a bowl.
- Cut in lard until crumbly.
- Sprinkle with water. Stir with fork.
- Shape into a ball.
- If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
- The less water used, the better.
- Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
- Set oven at 400ºF.
-
For Single Crust Pie:
- Roll out pastry , turn 6 inch foil pie plate upside down.
- Cover with pastry on the OUTSIDE of the pie plate.
- Prick all over with fork.
- Trim edge and bake about 10 minutes to brown.
- Cool and transfer to inside of pie plate.
- Fill with desired filling.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>