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
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
This Recipe for All-American Pie Pastry is one of thousands in the Recipes-to-go Dessert Cookbook.
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
If you enjoy this All-American Pie Pastry Recipe - you should enjoy the recipe collections you can find on the websites below:
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This is a recipe for All-American Pie Pastry from the recipe cookbook of Recipes-to-go (Dessert)
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Hunger is the best sauce in the world. |
| Cervantes |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
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
All-American Pie Pastry Recipe brought to you by Recipes To-Go