INGREDIENTS

INSTRUCTIONS

DOUBLE CRUST
This is the pie crust my mother, and possibly my grandmother, always made.
We have tried other recipes and some of them are very good, but none seem
to be as tender and flaky.
Combine flour and salt in bowl. Add shortening and blend with fork or
pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a
time, gently mixing dough after each addition until dough forms a ball.
Place dough on a lightly floured surface and roll into a 10 to 11 inch
circle. Line 9-inch pie pan. Flute edges. Chill until use.
If pie recipe calls for a prebaked pie crust, preheat oven to 425. Prick
sides and bottom of pie shell with fork. Place pie weights or dried beans
in bottom of shell to keep flat while baking. Bake for 10-15 minutes or
until crust is brown as desired.
DOUBLE CRUST: Follow recipe for single crust pie. Divide dough into two
portions. Roll top portion as desired.
NOTES: One of the secrets to a tender, flaky crust is to never overwork the
dough. Also, do not use too much water. My flakiest crusts are the ones
that see to fall apart as I roll them. Pie dough can be wrapped in plastic
wrap and placed in the refrigerator to rest for 30 minuts before you roll
it. Likewise, you can make the dough a day or two ahead of time, roll it or
not, and refrigerate until use.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 16, 1998

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