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For a single crust pie:
1 1/2 cups (356 ml) sifted all-purpose flour
1 teaspoon (5 ml) sugar
1/4 (1 ml) teaspoon baking powder
1/2 (2.5 ml) teaspoon salt
1/2 (120 ml) cup shortening
4 to 5 tablespoons (60 to 75 ml) cold water
Sift the dry ingredients together. Cut in the shortening with the pastry-blender or fork until the shortening is pea size. Sprinkle the water, one tablespoon (15 ml) at a time over one section of the dry mixture. Blend this section using the pastry-blender. Add the next tablespoon (15 ml) and repeat until all the dough is moist. Gather into a ball.
Wrap the dough in plastic wrap and either put in the refrigerator overnight or in the freezer for a short time to chill. The crust will roll out more smoothly.
Place on a lightly floured surface and flatten the ball slightly. Roll out into a circle using a rolling pin, working from the center out to the edges. Transfer the pastry by rolling it over the rolling pin and unrolling it over the pie plate. Fit loosely into the plate, trim the edges to 1 inch beyond the edge. Fold the edge under and flute. Fill with Spice pumpkin pie filling and bake.
This crust is an American style pastry for a 9-inch pie (22.5 cm diameter, I don't know what the standard size is in metric utensils). In the tropics, the higher water content in the flour makes it hard to get a flaky crust. Here in Tucson, the flour is dry and it's hard to add enough water to make the dough stick together without making the pastry too wet. I use a wire pastry-blender to cut the shortening into the flour and also to mix the water into the shortening-flour mix.
Alamos lime pie includes a recipe for graham cracker crust.
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