One Pie Shell Recipes

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Steps:

• In large bowl combine the flour, sugar and salt.
• Cut in the shortening or lard using a pastry blender.
• Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
• Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
• On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
• Turn the dough that hangs over the sides under, and crimp edges as desired.
• Fill and bake the pie crust as directed by the recipe you are using.
• YIeld: One 9-inch single pie crust.

Steps:

• In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should still be able to see chunks of fat.
• Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Cut into 2 pieces and place each inside an airtight bag. Seal the bags, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Roll out half of the dough to a 12 inch round about 1/8 inch thick and use it to line a buttered and floured 10 inch pie pan, pressing the dough well into the bottom and up the sides without stretching. Chill for 30 minutes. Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan.
• Remove the paper and the weights and return the shell to the oven to finish cooking for 5 to 10 minutes more. Cool on a rack.

Steps:

• Mix flour, sugar, salt and shortening in a large bowl.
• Mix egg, water and vinegar together.
• Add egg mixture to flour mixture.
• Roll out to shape needed.

Steps:

• Preheat Oven to 350.
• Melt Margarine in a medium bowl in microwave.
• Add cookie crumbs and mix until coated.
• Press into Pie dish.
• Bake for 10 minutes Let cool.