Updated Thursday, October 4th, 2007
Yield: Makes ample pastry for a double-crust 9-inch pie.
Next, roll out the bottom crust. Lightly flour the board and rolling pin, then spoon out about half the dough, fashioning it into a rounded cake. Next, working from the center, roll out a round crust as thin as possible about 1/8 inch. (Remember always to work from the center, never back and forth.) When dough is roiled out, carefully drape it in the bottom of the pie plate, pressing it in lightly and trimming off any excess.
When the pie is filled, roll out the second crust in the same manner. When rolled out, spread the crust with a little milk and additional Crisco, and sprinkle it with flour. Cut small vents as needed; then fold crust over and transfer to filled pie. Open up and spread out over the filling evenly, crimping the top and bottom crust edges together. Bake according to pie recipe. When making single-crust shells to be baked and then filled later, prick bottom and sides with a fork before baking.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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