-
1
Mix Five Roses Flour, salt and baking powder together.
-
2
Cut in shortening with two knives or pastry blender.
-
3
Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE.
-
4
Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
-
5
Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH.
-
6
Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking.
-
7
Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape.
-
8
Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute.
-
9
Bake as directed for pie filling.
-
10
Yield: One 9 inch double crust pie or two 9 inch single shells.
-
11
Single Shell:
-
12
Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above.
-
13
Press pastry to rim of pie plate; flute.
-
14
Add filling. Bake as directed for filling.
