All-American Pie Pastry Recipe




All-American Pie Pastry Ingredients

1 1/4 cup all-purpose flour
1/2 tsp salt
1/3 cup frozen lard or shortening cut into, bits
3 tbsp ice water

A Recipe for
All-American Pie Pastry

 

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This Recipe for All-American Pie Pastry is one of thousands in the Recipes-to-go Dessert Cookbook.


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.



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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.


This is a recipe for All-American Pie Pastry from the recipe cookbook of Recipes-to-go (Dessert)


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All-American Pie Pastry

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All-American Pie Pastry Directions

To ensure a tender crust, this recipe should not be doubled.
Thoroughly freezing the lard or shortening will give you the flakiest
crust.

PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3
times. Scatter the lard or shortening over the flour mixture.
Sprinkle with the water and process about 5 seconds or until dough
just begins to form. Shape into a ball, then 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 40
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 about an inch
over the rim. Lightly press the overhanging pastry under (between the
pastry and the pie tin). Pinch or crease the edges of the pastry in a
zigzag or fluted pattern. This is not only decorative, it also acts
as a wall to keep the filling in. Yield: 1 single-crust 8- to 10-inch
pie shell.

Serves: 1

 

 

 

 

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