Title: JIFFY BUTTER PIE CRUST
Categories: Pies
Yield: 2 servings
2 c All-purpose flour
3/4 ts Salt
2/3 c Butter,chilled,cut into 8 pi
1 ea Yolk of large egg
This rich,all-butter recipe makes two single
piecrusts or one double crust pie; margarine may be
substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry
blender or two knives,cut in butter until mixture
resembles coarse crumbs.In small bowl,beat egg yolk
with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork
to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a
ball.Knead dough gently 2 or 3 times;flatten into disk
shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll
out half dough to 11 to 12" circle(see note);fit into
9" pie plate;trim, leaving 1" overhang.Dampen
underside of hangover with water; turn under;flute
edges or make decorative edging as described
below.Place in freezer 10 minutes.Note:Depending on
depth of edge or type of edging used for crust,you may
need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single
crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12" circle;fit over top of
pie;trim,leaving 1"overhang.Dampen edges of pastry
with water;press together or turn under; flute edge
.Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe
above, or one 10 or 11 ounce package piecrust mix
according to package directions.Roll out half
dough;fit into 9" pie plate; prepare single crust as
directed.After fluting,place in freezer 10
minutes.Heat oven to 425 degrees.Line crust with
foil;fill foil with dried beans or rice.Bake 6
minutes.Remove foil and beans;bake 8 to 10 minutes
longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9"pie
shell.
EDGINGS:
ROPE: Fit and shape pastry crust as in Jiffy Butter
Crust recipe; trim to leave 1 1/2" overhang.Dampen
overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an
angle;press and squeeze pastry between thumb and
knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter
Crust recipe, turning edge under.Press flat to rim of
pie plate.With sharp paring knife,cut out 1"
oval-shaped leaves from leftover pastry scraps.Lightly
mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern
around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of
left hand inside crust edge. Using thumb and
forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure
scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press edge
flat to rim of pie plate.Roll leftover pastry into
long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous
braid to fit around rim of piecrust.Brush rim with
water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy
Butter Crust;trim edge exactly to fit pie plate
rim.Cut pastry edge at 1/4" intervals, making each cut
3/4" long.Dampen cut edge with water;fold over each
pastry section into triangle,pressing to seal.
