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Name: Piecrust for Double Crust Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 tb Cold water; 2 c All-purpose flour; 1 ts Salt; 2/3 c Shortening or lard

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INGREDIENTS

7 tb Cold water
2 c All-purpose flour
1 ts Salt
2/3 c Shortening or lard

INSTRUCTIONS

In mixing bowl stir together flour & salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbls. cold water over part of mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half of dough into ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim. For top crust, roll out remaining dough. Cut slits for escape of steam. Place desired pie filling in shell. Top with pastry crust. Trim top crust 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Bake as directed in individual recipe. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Piecrust for Double Crust Pie

7 tb Cold water
2 c All-purpose flour
1 ts Salt
2/3 c Shortening or lard

In mixing bowl stir together flour & salt. Cut in shortening or lard  till pieces are the size of small peas. Sprinkle 1 Tbls. cold water  over part of mixture; gently toss with fork. Push to side of bowl.  Repeat till all is moistened.  Divide dough in half. Form each half  of dough into ball. On a lightly floured surface flatten dough with  hands. Roll dough from center to edge, forming a circle about 12" in  diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate.  Ease pastry into pie plate, being careful not to stretch pastry. Trim  pastry even with rim. For top crust, roll out remaining dough. Cut  slits for escape of steam. Place desired pie filling in shell. Top  with pastry crust. Trim top crust 1/2 inch beyond edge of pie plate.  Fold extra pastry under bottom crust; flute edge. Bake as directed in  individual recipe.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 1 Servings

Calories: 2135
Calories from Fat: 1259 (59%)

Amt Per Serving		% DV

	Total Fat 139.8g	186 %
	Saturated Fat 55.7g	279 %
	Monounsaturated Fat 61.2g
	Polyunsanturated Fat 16g
Cholesterol 76.8mg		24 %
Sodium 3178.4mg		110 %
Potassium 385.8mg		10 %
Total Carbohydrate 189.4g		56 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 181.1g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2135

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