Food recipes
Basic Savory Pie Crust Recipe
Basic Savory Pie Crust Recipe Ingredients: wheat flour, white, all-purpose, unenriched salt, table shortening, vegetable, household, composite water, bottled, generic Directions: Combine the flour and salt in a bowl....
Basic Savory Pie Crust Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Combine the flour and salt in a bowl.
Add in the lard and work it in with your hands till the mix resembles coarse crumbs.
Add in the water, 1 Tbsp.
at a time, working it in with your hands.
Add in only as much as you need to make a smooth ball of dough.
Wrap it in plastic wrap and chill for at least 30 min.
Remove the dough from the refrigerator and place it on a lightly-floured surface.
For 2 crusts, cut the dough in two and put the second half back in the refrigerator.
For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again so which you can lift it without tearing it, and unfold into a 9-inch pie pan.
Fill and proceed as directed in the recipe.
This recipe yields two 9-inch pie crusts.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Combine the flour and salt in a bowl.
Add in the lard and work it in with your hands till the mix resembles coarse crumbs.
Add in the water, 1 Tbsp.
at a time, working it in with your hands.
Add in only as much as you need to make a smooth ball of dough.
Wrap it in plastic wrap and chill for at least 30 min.
Remove the dough from the refrigerator and place it on a lightly-floured surface.
For 2 crusts, cut the dough in two and put the second half back in the refrigerator.
For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again so which you can lift it without tearing it, and unfold into a 9-inch pie pan.
Fill and proceed as directed in the recipe.
This recipe yields two 9-inch pie crusts.