diannecerkvenik64
Well-known member
Introducing Dianne’s Pastry for One Crust Pie
PASTRY for ONE-CRUST PIE
Ingredients:
1 cup unbleached flour (sifted)
¼ teaspoon salt (little less optional)
1/3 cup shortening (or margarine/butter) (can use little more if needed)
1 Tablespoon vanilla
2 Tablespoons milk (2% or skim okay)
3 shakes nutmeg (optional, or could use cinnamon)
1 pinch ginger (optional)
1 pinch cardamom (* very optional)
MIX:
Large bowl *Note: For the flakiest pie crust, chill large bowl and fork/pastry cutter, then combine all the ingredients, working the dough as little as possible
Step 1
Sift flour and salt into large bowl. Add the 3 shakes of nutmeg. Add the 1 pinch of ginger. Add the 1 pinch of cardamom. Mix dry ingredients, using a fork. Using a fork, or pastry blender, *(fork works best) cut in shortening until particles are size of small peas.
Step 2
Add 1 Tablespoon of vanilla into bowl, mixing with fork/pastry blender. Add 1 Tablespoon of milk, mixing with fork into mixture. Add 2nd Tablespoon of milk, mixing with fork into the mixture. (add each Tablespoon of milk one at a time-then mix, never together)
GATHER:
Step 1
Gather pastry into a ball. Shape into a flattened round on lightly floured cutting board. Wrap lightly floured pastry ball in plastic (saran wrap) and refrigerate at least 30 minutes. (*1 hour or more optional)
ROLL:
Step 1
Roll pastry 2 inches larger than inverted pie plate with a floured rolling pin.
Step 2
Fold rolled pastry into fourths: place in pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side.
Step 3
Trim overhanging edge of pastry 1 inch from rim of pie plate.
Step 4
Fold and roll pastry under, even with pie plate, pinch pastry to form decorative edge. Fill and bake as directed in pie recipe.
Pastry for Two-Crust Pie: Double the ingredients
Cheese: Add ¼ cup finely shredded cheddar with the flour mix (eliminate: nutmeg, vanilla, cardamom, ginger)
PASTRY for ONE-CRUST PIE
Ingredients:
1 cup unbleached flour (sifted)
¼ teaspoon salt (little less optional)
1/3 cup shortening (or margarine/butter) (can use little more if needed)
1 Tablespoon vanilla
2 Tablespoons milk (2% or skim okay)
3 shakes nutmeg (optional, or could use cinnamon)
1 pinch ginger (optional)
1 pinch cardamom (* very optional)
MIX:
Large bowl *Note: For the flakiest pie crust, chill large bowl and fork/pastry cutter, then combine all the ingredients, working the dough as little as possible
Step 1
Sift flour and salt into large bowl. Add the 3 shakes of nutmeg. Add the 1 pinch of ginger. Add the 1 pinch of cardamom. Mix dry ingredients, using a fork. Using a fork, or pastry blender, *(fork works best) cut in shortening until particles are size of small peas.
Step 2
Add 1 Tablespoon of vanilla into bowl, mixing with fork/pastry blender. Add 1 Tablespoon of milk, mixing with fork into mixture. Add 2nd Tablespoon of milk, mixing with fork into the mixture. (add each Tablespoon of milk one at a time-then mix, never together)
GATHER:
Step 1
Gather pastry into a ball. Shape into a flattened round on lightly floured cutting board. Wrap lightly floured pastry ball in plastic (saran wrap) and refrigerate at least 30 minutes. (*1 hour or more optional)
ROLL:
Step 1
Roll pastry 2 inches larger than inverted pie plate with a floured rolling pin.
Step 2
Fold rolled pastry into fourths: place in pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side.
Step 3
Trim overhanging edge of pastry 1 inch from rim of pie plate.
Step 4
Fold and roll pastry under, even with pie plate, pinch pastry to form decorative edge. Fill and bake as directed in pie recipe.
Pastry for Two-Crust Pie: Double the ingredients
Cheese: Add ¼ cup finely shredded cheddar with the flour mix (eliminate: nutmeg, vanilla, cardamom, ginger)