Two Crust Pie 8 Or 9 Inch Recipes

CLASSIC LARD TWO-CRUST PIE PASTRY

Steps:

• Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

PLAIN PASTRY FOR TWO 8" PIE CRUST

Steps:

• 1. Pre-heat oven to 450 for 10 minutes
• 2. Combine flour and salt. Cut in shortening until size of large peas. Add ice cold water gradually. Mix 'til dough holds together.
• 3. Roll out on lightly floured board to 1/8" thick.
• 4. For pie shell remember to prick crust (a lot!)
• 5. REMEMBER: to make design on top crust.

PASTRY FOR DOUBLE PIE-CRUST

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

TWO CRUST PIE, 9 INCHES

Steps:

• Mix flour and salt. Cut in the shortening until particles are the size of peas.
• Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
• Divide pastry into 2 equal parts. Gather each portion into a ball.
• Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
• Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
• Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.

8 OR 9 INCH STANDARD PIE CRUST

Steps:

• Measure flour and salt into bowl . Cut in shortening thoroughly. Sprinkle in water, 1 T. At a time, Mixing well until all the flour is moistened and dough almost cleans side of bowl ( 1 to 2 tsp. Of water can be added if needed ). Gather dough into ball; shape into flattened round on lightly floured board. With floured rolling pin, roll out dough 2 inches larger than your pie pan. Place pastry into your floured pie pan and poke holes in bottom with fork. ( this prevents it from puffing up while baking.) Add your pie filling, trim excess off then bake. THIS RECIPE MAKES ONE 8 OR 9 INCH PIE CRUST.

EASY PIE CRUST

Steps:

• 1. Combine the flour, sugar and salt in a food processor; pulse on and off to mix. Add the butter and pulse the machine on and off until the mixture resembles coarse meal.
• 2. With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time.) Remove the dough from the machine and divide it in half. Flatten each half with the palm of your hand to form a thick disk. Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour.
• 3. Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half and then into quarters. Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
• 4. Repeat the rolling process to make a top crust or another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.
• 5. Follow the individual pie (or tart) recipes for filling and baking.

PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

CLASSIC TWO CRUST APPLE PIE

Steps:

• Preheat oven to 425°F.
• Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
• Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
• Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
• Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
• If necessary remove foil last 10 minutes to brown edges.