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Preparation (15 minutes for an unbaked crust; 30 minutes for baked) Measure flour and salt into large bowl. (NOTE: Use a little less salt for 100% whole wheat flour.) Add oil, then mix with a fork or pastry blender, cutting flour-oil lumps apart until mixture resembles coarse sand. Add 1/2 cup water and stir into the flour mix. Dough should be moist enough to shape into 2 large balls, yet dry enough not to stick to your hands. If needed, add more water, a tablespoon at a time, until this consistency is reached. After shaping dough into 2 large balls (for the upper and lower crusts), roll with a rolling pin on a floured surface until roughly 1/8" thick. Line pie plate with rolled dough. If the pie recipe calls for a baked lower crust, prick the crust with a fork approximately every 2 inches to avoid bubbles. Bake in a preheated oven at 400 F for 20 minutes or until the crust starts to brown. Follow directions of recipes calling for unbaked crusts. To stick upper and lower crusts together, spread water at the points of contact, then apply pressure to stick. After sealing pies with an upper crust, remember to prick the upper crust with a fork, to allow steam to escape while baking. from Chapter 5: Holidays and Fruit Pies All content ©2002 by Pam Rotella. Reproducing for resale is prohibited. |
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