single crust pie crust

By nurseliz

Pastry for Single-Crust Pie
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Makes: 8 servings
Prep: 10 minutes

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Pastry for Single-Crust Pie
Ingredients

* 1-1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/3 cup shortening
* 4 o 5 tablespoons cold water

Directions

1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Food processor directions: Prepare as above, except place steel blade in food processor bowl. Add flour, shortening, and salt. Cover and process with on/off turns until most of mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball.

Baked Pastry Shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Co

Ingredients

• Brownies
• 2 pkg unsweetened choc or 2 bricks
• 1 stick butter
• 1 cup sugar 1/2 tsp vanilla
• 2 eggs, gently stirred
• 1/4 c flour
• 1 tsp salt
• 1/2 c nuts
• Melt butter and chocolate together. Remove from heat; add sugar and mix. Stir in eggs and vanilla. Add flour and salt, then nuts.
• Bake at 325 for 40 minutes. Cool and frost.

Preparation

Step 1

Almond puff pastry
part 1--1/2 c butter
1 c flour
2 tbsp water
part 2--1/2 c butter
1 c water
1 tsp almond extract
1 c flour
3 eggs
Heat oven to 350.
Part 1--cut 1/2 c butter into 1 c flour and sprinkle with 2 tbsp water. Mix with fork. Divide into 2 parts. On ungreased baking sheet, pat into 2 ovals and place about 3 inches apart.
Part 2--in medium sauce pan, heat 1/2 c butter, 1 c water, ro rolling boil. Remove from heat and quickly stir in flour and almond extract. Stir vigorously over low heat about 1 minute until mixture forms a ball. Remove from heat; add eggs one at a time until mixture is smooth. Divide into halves and spreead evenly over strips covering completely.
Bake 45-60 minutes or until top is crisp and golden. Cool, frost and sprinkle with chopped nuts and cherries.

Glaze
Mix 1 1/2 c confectioners sugar, 2 tbsp butter, 1 1/2 tsp almond extract, 1-2 tbsp milk. Beat until smooth.