Post by cuteascountry_Shortcake on Sept 11, 2002 14:50:39 GMT -6
Double Crust Strawberry Pie
1 cup sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
3 cups fresh strawberries
1 recipe Plain Pastry for two crust pie
1 Tablespoon butter
Mix sugar, cornstarch and salt together and add to berries. Line piepan with pastry, add filling, dot with butter and cover with top crust. Bake in very hot oven (450*F.) 10 minutes; reduce temperature to moderate (350*F.) and bake 30 minutes longer. Makes 1 (9-inch) pie. May use fresh raspberries instead of strawberries, if desired.
Plain Pastry:
2 cups sifted flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 Tablespoons cold water
Sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water, using only a small portion at a time, until mixture will hold together. Divide dough into 2 parts. Roll out on floured board to desired size. Line the piepan with one piece of dough, being careful not to stretch dough. After filling is placed in pastry, dampen edges of lower crust with cold water and cover with remaining dough which has been rolled out. Slash top crust in several places to allow steam to escape while pie is baking. Press edges together with prongs of fork to seal and bake according to recipe for filling selected. Makes 2 (9-inch) shells or one 2-crust (9-inch) pie.
Pastry Shell: Roll 1/2 of the dough 1/8-inch thick, fold in half and lift into piepan. Do not stretch dough. After crust is fitted, trim edges evenly, leaving a 1-inch overhanging border, fold dough under and back to make an upright rim, then flute edges using thumb and index finger of one hand and the index finger of the other hand. Prick crust thoroughly with a fork and use one of the following methods to prevent shrinkage of crust.
To prevent shrinkage of crust when using for pie shell:
Place rolled dough in pan and set aside for 5 minutes, then fit into place with a ball of dough.
Method one: Line pastry shell with waxed paper and partially fill with rice or beans, remove paper after first 10 minutes of baking.
Method two: Fit a second pan inside on crust, remove second pan after first 10 minutes of baking. For either method, bake in a very hot oven (450*F.) for about 15 minutes total baking time or until delicately browned.
1 cup sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
3 cups fresh strawberries
1 recipe Plain Pastry for two crust pie
1 Tablespoon butter
Mix sugar, cornstarch and salt together and add to berries. Line piepan with pastry, add filling, dot with butter and cover with top crust. Bake in very hot oven (450*F.) 10 minutes; reduce temperature to moderate (350*F.) and bake 30 minutes longer. Makes 1 (9-inch) pie. May use fresh raspberries instead of strawberries, if desired.
Plain Pastry:
2 cups sifted flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 Tablespoons cold water
Sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water, using only a small portion at a time, until mixture will hold together. Divide dough into 2 parts. Roll out on floured board to desired size. Line the piepan with one piece of dough, being careful not to stretch dough. After filling is placed in pastry, dampen edges of lower crust with cold water and cover with remaining dough which has been rolled out. Slash top crust in several places to allow steam to escape while pie is baking. Press edges together with prongs of fork to seal and bake according to recipe for filling selected. Makes 2 (9-inch) shells or one 2-crust (9-inch) pie.
Pastry Shell: Roll 1/2 of the dough 1/8-inch thick, fold in half and lift into piepan. Do not stretch dough. After crust is fitted, trim edges evenly, leaving a 1-inch overhanging border, fold dough under and back to make an upright rim, then flute edges using thumb and index finger of one hand and the index finger of the other hand. Prick crust thoroughly with a fork and use one of the following methods to prevent shrinkage of crust.
To prevent shrinkage of crust when using for pie shell:
Place rolled dough in pan and set aside for 5 minutes, then fit into place with a ball of dough.
Method one: Line pastry shell with waxed paper and partially fill with rice or beans, remove paper after first 10 minutes of baking.
Method two: Fit a second pan inside on crust, remove second pan after first 10 minutes of baking. For either method, bake in a very hot oven (450*F.) for about 15 minutes total baking time or until delicately browned.