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Pie Crust

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Pie Crust / Short Dough

    yield: 10 inch crust, top & bottom
2/3 cup plus 2 tablespoon Solid Shortening (2/3 cup if using lard)
2 cups all purpose flour
1 teaspoon salt
7 to 8 tablespoons ice water
Preparation    
flour_shortening.jpg (25246 bytes) Mix the dry ingredients  
cut_in_shortening.jpg (35765 bytes) Cut the shortening into the flour until the particles are the size of small peas. piecrust_icewater.jpg (23658 bytes)
piecrust_add_water.jpg (21947 bytes) Sprinkle in the ice water. one tablespoon at a time, using a fork until the pie dough almost cleans the sides of the bowl.  Mix gently and DO NOT OVER MIX. piecrust_mixing.jpg (27301 bytes)
flour_muslin_cloth.jpg (36842 bytes) Gather pastry into ball; shape into a flattened round on a lightly floured muslin cloth on a board. piecrust_rollout.jpg (35845 bytes)
piecrust_rollout2.jpg (30378 bytes) Roll out the pie dough into rounds 2 inches larger than the inverted pie pan  
Fold pie dough into quarters and place in pie pan.  
bottom_crust2.jpg (46930 bytes) Press to the sides placing_top.jpg (26305 bytes)
crimp_piedough.jpg (31387 bytes) After filling is places in the pan fold top crust and place on the pie crimping the edges to seal.  

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