| From the kitchen of Shelby, Luzerne, Iowa |
2 c. all-purpose flour
2 T. powdered sugar
1 t. salt
3/4 c. (1 1/2 sticks) cold butter, cut into 1/2-inch pieces
1 t. vinegar
5 to 6 T. ice water |
In medium bowl, stir together flour, sugar and salt.
Using pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
Sprinkle vinegar over flour mixture, tossing with fork.
Sprinkle water, 1 T. at a time, over flour mixture, tossing with fork each time until dough is moitened and crumbly. Continue recipe with specific pie crust directions below.
Press-In Crust:
Press crumbs firmly on bottom and up sides of 9-inch pie plate.
Rustic Crust:
Gather dough into ball, flatten into disk, wrap in plastic wrap and refrigerate at least 4 hours.
Roll dough into 12-inch circle; place on ungreased baking sheet. Place filling in center of crust. Bring pastry up and 2 to 3 inches over filling, overlap or pleat and gather folds in dough; gently press together where necessary.
Fancy Crust:
Gather dough into ball, flatten into disk, wrap in plastic wrap and refrigerate at least 4 hours. Roll dough into 12-inch circle. Gently fold crust into quarters, center over 9-inch pie plate and unfold. Ease crust into plate. Trim pastry, leaving 1-inch overhang beyond plate edge. Fold crust edge under and crimp or flute edge using fork or fingers. |