Post by snaffle on Nov 29, 2007 20:41:00 GMT -5
This is the recipe that the altar and rosary society of St Mary's used for years in the fall when they make gazillions of Apple Pies and sold them as their major fundraiser.
Pie Crust
5 cups flour
2 cups LARD (1 pound box minus 1/3 cup)
1 Tablespoon Salt
1 egg, 1 Tablespoon vinegar in a one cup measure and add water til ful. Stir.
cut the lard into the flour until is looks like meal or very crumbly.
Make a small well in the center and pour in the egg mixture.
Roll it thin! I roll my crust dough out on a Tupperware pastry sheet. I sprinkle a little flour on the pastry sheet before putting the dough down. Sprinkle a little more flour over the top and then place a sheet of waxed paper of it before rolling.
There is enough dough crust for 5 nine inch one crust pies, or 2 full crust pies and one single crust
An empty pie shell can be baked at 375 degrees for 8 to 10 minutes. For filled pies, refer to the specific pie directions.
Pie Crust
5 cups flour
2 cups LARD (1 pound box minus 1/3 cup)
1 Tablespoon Salt
1 egg, 1 Tablespoon vinegar in a one cup measure and add water til ful. Stir.
cut the lard into the flour until is looks like meal or very crumbly.
Make a small well in the center and pour in the egg mixture.
Roll it thin! I roll my crust dough out on a Tupperware pastry sheet. I sprinkle a little flour on the pastry sheet before putting the dough down. Sprinkle a little more flour over the top and then place a sheet of waxed paper of it before rolling.
There is enough dough crust for 5 nine inch one crust pies, or 2 full crust pies and one single crust
An empty pie shell can be baked at 375 degrees for 8 to 10 minutes. For filled pies, refer to the specific pie directions.
mom has started just skipping the crust on a lot of 'pies' You lose some presentation effect but if the filling is good enough -like a good pumpkin custard -the crust is often not missed.