Basic Pie Pastry

 BASIC PIE PASTRY

This recipe can be used for two single-crust pies or free-form tarts or one double crust.

Two cups unbleached all-purpose flour 1 teaspoon salt

2/3 cup butter or vegetable shortening SIX-Seven tablespoons cold water

I) Mix together the flour and salt in a”--food processor—“. Add  or (put) the butter and process until the mixture resembles coarse crumbs. With the motor running, add the water. Alternatively, stir together the flour and salt in a “--medium--” bowl. “--Cut the butter into the flour with a pastry—“ blender or two knives until the mixture resembles “—“--coarse crumbs. Sprinkle the water over the flour—“ mixture and stir together. Press the mixture into 2 disks, wrap in plastic wrap, and refrigerate for (thrity) minutes.

II) Lightly flour a surface and roll out one ball of dough on the surface, working from the center out in all directions until you have a 12-inch round. If you are making a single-crust pie, fold the dough in half and ease into the pie pan with the fold in the center. Unfold the dough and trim it to the edge of the pie pan. If you are making a tart, transfer to a baking sheet by partially rolling the dough onto the rolling pin, then unrolling it onto the baking sheet. The tart shell is now ready to bake.

III) If you are making a double-crust pie, roll out the second piece of dough in the same manner, but make into a slightly big circle. Place on the filled pie. Trim the dough ½ inch beyond the edge of the pie plate. Fold the extra under the bottom crust. Crimp the edges. Prick holes into the top piece of dough in several places to allow “--steam or boild to escape. Bake as directed—“.

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