The April 2003 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

April 2003

Easy Pie Crust - Single Pie Shell

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Serves:
1 pie

2 pies

3 pies

4 pies

5 pies

6 pies

Ingredients:

Flour
1 1/2 C.

3 C.

4 1/2 C.

6 C.

7 1/2 C.

9 C.

Salt
1/4 t.

1/2 t.

3/4 t.

1 t.

1 1/4 t.

1 1/2 t.

Shortening
1/2 C.

1 C.

1 1/2 C.

2 C.

2 1/2 C.

3 C.

Ice water
3-4 T.

6-8 T.

9-12 T.

12-16 T.

15-20 T.

18-24 T.

Assembly Directions:

Mix flour and salt. Cut the shortening into the flour with a pastry blender or two knives until it resembles crumbs that are the size of split peas or grains of rice. The crumbs will not be uniform in size and that is o.k. Sprinkle the water over the flour a little at a time and toss LIGHTLY with a fork until the mixture holds together and you can form a ball of dough with your hands. On a floured smooth surface, roll out the pie crust until it is a circle that is about 2” larger than the pie pan. Carefully lift the crust into the pie pan and press it in lightly to fit. With scissors or a knife, cut the pie crust edge uniformly one to one and a half inches longer than the edge of the pan. Fold the excess crust under and crimp or flute the edges.

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