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Recipe for a double pie crust. |
Put about 3/4 cup of water in a measuring cup and place in freezer.
Put 2 cups of white all purpose flour in a large mixing bowl. Mix in 1 teaspoon of salt. Stir with a big metal spoon until the salt in fully incorporated into the flour.
Slice off a little more than 2/3 cup of shortening at room temperature and dump it into the bowl containing the flour and salt. (Shortening comes in small bricks - you'll find it down the baking aisle at the grocery store ) Using two table knives as shown, cut into the mixture until the bits of shortening look like peas in the flour. Take the water out of the freezer. It should be really cold but not solid. Sprinkle 4 tablespoons of the icy water on top of the pea-like mixture. Use a fork to mix it all up, pressing into the sides if need be. Add another 2 tablespoons of water and keep mixing. If it's not coming together, add 1 more tablespoon of water - but that's it! This mixing with the fork should only take about 1 minute. Finally, use your hands to form a big ball of dough - kneeding just a little.
Cut in two equal parts and place in margarine tubs in the fridge, (one piece for the crust and one for the top). After a suitable rest, (say 1/2 hour or 5 minutes if you promised a pie for supper), place a piece of dough on a floured formica surface and put a rolling pin to it.
Instructions on rolling dough amount to - well - a philosophy lesson -- so do your best - summon the spirits - put on a Barry Manilow tape -- whatever it takes. Form a disk of dough with your hands. Use a rolling pin and roll from the center, keep the rolling pin floured. If you're an optimist you'll roll the disk too small, a pessimist, too large. When it comes time to transfer the dough to a pie plate, go buy a really large putty knife at the hardware store and use it to separate the thing from the table. Transfer it to a pie plate by rolling the dough onto the pin and rolling it off onto the pie plate. Jab it in. Trim excess dough a centimeter past the rim.
Pre heat the oven to 450.
Fill the shell with a mixture of 6 apples sliced, 1 tablespoon flour, 1/8 cup sugar and some lemon juice. - you did have a recipe in mind, right? Fruit pies usually have a top crust. In that case, place the top crust over the pie and tuck it under the bottom piece of dough at the rim. Flute the edge. (this generally means you pinch it with your fingers in some way , see figure ii).
Be thankful you made it this far - light a cigarette, pour a cup of black coffee and feel confident that your efforts will help your life in some way.
Bake it. Usually 10 minutes at 450 degrees farenheit and then 30 minutes at 350.
I've never tried it on the BBQ
mail the chef ........
