Pie Crusts and Toppings

Single Pie Crust
Ingredients:
1 ¼ cups all-purpose flour
1/3 cup shortening
4-5 T. COLD water
¼ tsp. salt

Directions:
1. Stir together flour and salt together
2. Using a pastry blender cut-in shortening until pieces are pea-size.
3. Sprinkle 1 T. of cold water over part of the mixture and gently mix with a fork.
4. Repeat moistening dough 1 T. at a time until all the dough is moistened.
5. Form dough into a ball.
6. On a lightly floured surface, use your hand to slightly flatten dough.
7. Roll dough using rolling pin from center to edges into a circle about 12” diameter.
8. 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.
9. Trim pastry to ½” beyond edge of pie plate.
10. Fold under extra pastry.
11. Crimp edge as desired.
12. Bake as directed in individual recipes

Makes 8 servings

Double Pie crust
Ingredients:
2 cups all purpose-flour
2/3 cup shortening
6-7 T. cold water

Directions:
1. Stir together flour and salt together
2. Using a pastry blender cut-in shortening until pieces are pea-size.
3. Sprinkle 1 T. of cold water over part of the mixture and gently mix with a fork.
4. Repeat moistening dough 1 T. at a time until all the dough is moistened.
5. Divide in half and form each into a ball.
6. On a lightly floured surface, use your hand to slightly flatten dough.
7. Roll dough using rolling pin from center to edges into a circle about 12” diameter.
8. 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.
9. Trim pastry even with rim of pie plate.
10. Roll remaining dough into a circle about 12” diameter.
11. Cut slits to allow steam to escape
12. Place remaining pastry on filling; trim ½” beyond edge of plate.
13. Fold top pastry under bottom pastry.
14. Crimp edge as desired.
15. Bake as directed in individual recipes

Makes 8 servings






Meringue
Ingredients:
3 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
6 T. sugar

Directions:
1. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tip curls).
2. Gradually add sugar, 1 T. at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual recipes.

Makes 8 servings




Whipped Cream
Ingredients:
1 cup whipping cream
2 T. sugar
½ tsp. vanilla

Directions:
1. In a chilled bowl combine whipping cream, sugar, and vanilla.
2. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form.
3. Serve atop pie, cake, hot chocolate or in cream puffs.

Makes 2 cups