Pie Crust
Ingredients
2 cups flour
1 teaspoon salt
3/4 cups Crisco Shortening
5 tablespoons cold water
Method
SPOON flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended in to form peas-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half, if making double crust. Press between hands form one or two 5 to 6 inch pancakes.
FLOUR dough lightly. Roll into circle between sheets of waxed paper on damped countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9 inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filling pie. Remove the other sheet. Trim to 1/2- inch round edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
BAKE according to specific recipe instructions.
For single baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees for $10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.
Recipe by Crisco.
*****
Apple Filling
Ingredients
1 cup sugar
1 teaspoon cinnamon
4 tablespoons flour
Dash salt
6 cups thinly sliced, pared tart cooking apples (2lb)
2 tablespoons butter or margarine
Method
1. On lightly floured surface, roll out half of pastry into an 11-inch circle. Use to line 9-inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
2. Preheat oven to 425F.
3. In small bowl, combine sugar, cinnamon, flour, and salt, mixing well.
4. Add to apples in large bowl, tossing lightly to combine.
5. Turn into Pastry-lined pie plate, mounding high in center; dot with butter.
6. Roll out remaining pastry into an 11-inch circle. Make several slits near center for steam vents; adjust over filling; trim.
7. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively.
8. Bake 45 to 50 minutes, or until apples are tender and crust is golden-brown.
9. Cool partially on wire rack; serve warm.
Recipe by McCall's Cookbook
Photos at https://goo.gl/photos/RgGjExbHgPFDnw2g6
Recipe prepared and baked by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman
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