Moms Pastry Recipe
Making pie crust seems to be a daunting task to many home bakers, but with this Moms pastry recipe, you will make successful pie crusts every time. There is nothing like the flaky texture of pastry in pie recipes. Pie crusts hold your sweet or savory filling enhancing their taste. This quick and easy pie crust includes shortening, which is any kind of fat that can solidify at room temperature. Butter may be used as well, although the texture of the dough could be different since shortening tends to be softer than cold butter even if it's refrigerated. As a result, the version with shortening may be softer and harder to handle than the butter version. If you aren’t sure whether you prefer shortening or butter, consider using a half cup of each to get the best of both worlds. Pastry baking takes practice, and everyone learns what kind of fat they like their pastry recipes prepared with as time goes on.
Makes two 9 inch pie crusts
This is a printable recipe.
2 1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup shortening (or butter)
1/4 cup milk
In a large bowl, stir together flour, salt, sugar and baking powder.
Cut in the shortening with a pastry cutter.
In a small bowl mix together the egg and milk.
Pour liquids into the flour mixture.
Use a fork to mix together.
When the ingredients come together into a dough, divide the dough into two, and use clean hands to form the dough into two balls.
Dust your counter top with flour and press the ball of dough flat with your hand into a circle.
Dust the dough and rolling pin with flour and roll out the dough so it
is slightly bigger than your pie plate.
To transfer your dough, carefully fold in half, and then in half again. Carefully lift the dough into your pie plate and unfold.
Press the dough gently into the pie plate.
Use a sharp knife to trim away any hanging edges.
Use clean fingers to gently press the edges down onto the pie plate.
The second ball can be rolled out to make your top crust.
If you prefer a single crust, simply wrap the extra dough in plastic wrap or store it in an airtight container in the freezer.
Baked Pie Shells:
Flute pastry as desired.
Poke the bottom with a fork at 1 inch spacing.
Bake in preheated 450˚F oven for 10 to 12 minutes or until golden brown. Cool before filling.
Unbaked Pie Shells:
Flute pastry as desired, but do not prick the bottom.
Add uncooked filling and bake as directed in the recipe.
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Nutrition Facts for: Moms Pastry Recipe From Grandmother's Kitchen
Ingredients: All purpose flour, salt, sugar, baking powder, shortening, egg, milk.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for the top and the bottom crust in a 9-inch pie dish, assuming it is baked and served in 8 portions. (Just the crust; filling of your choice not included)
* Per Serving:Calories 368, Calories from Fat 240, Total Fat 26.7g 41%, Saturated Fat 8.1g 41%, Cholesterol 21mg 7%, Sodium 303mg 13%, Potassium 81mg 2%, Carbohydrates 27.9g 9%, Dietary Fiber 1.0g 4%, Sugars 1.0g, Protein 4.6g, Vitamin A 1, Vitamin C 0%, Calcium 3%, Iron 10%
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