| PIE DOUGH 4 CUPS FLOUR 2 TBSP SUGAR 2 tsp. SALT 6 TO 8-OZ. COLD SWEET BUTTER 2-OZ COLD SHORTENING ABOUT 1 CUP COLD ICE WATER (MORE IF NEEDED) IN AN ELECTRIC MIXER WITH THE PADDLE ATTACHMENT, COMBINE THE FLOUR, SUGAR & SALT, (ALSO CAN BE DONE IN A FOOD PROCESSOR) ADD BUTTER, A LITTLE AT A TIME AND THE SHORTENING, JUST UNTIL MIXTURE IS THE CONSISTENCY OF GRAPE NUTS ADD THE WATER, ONE TABLESPOON AT A TIME; ADDING JUST ENOUGH WATER, FOR THE DOUGH COMES TOGETHER KNEAD SLIGHTLY ON A FLOURED BOARD, TRYING NOT TO OVER WORK DOUGH. REFRIGERATE DOUGH IF TOO STICKY. (CAN BE HELD UP TO 1 WEEK) ROLL OUT DOUGH TO 1/8-INCH THICKNESS, ON FLOURED BOARD. MAKES ABOUT 4 OR 5 PIE SHELLS, (BOTTOM ONLY) DOUGH CAN BE FROZEN, AND STORED ROLLED OUT AND IN THE SHELL ********************************************************************************************************* Baking the crust for Tarts & Pies: Roll dough out on lightly floured surface to 1/8-inch thick round, about 12 inches in diameter. Roll dough up on rolling pin and transfer to 9 inch tart pan with removable bottom. Trim and finish edges by rolling pin over the mold Refrigerate crust for 30 minutes Preheat oven to 350º F Line pastry with foil or parchment and fill with dried beans or pie weights Bake 15 minutes Remove beans & foil and continue baking crust until golden brown, about 15 minutes Cool crust completely on wire rack |
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