2 c All-purpose flour 2/3 c Butter,chilled,into 8 pieces
3/4 ts Salt 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. ROPE EDGE 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
EDGE 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 EDGE 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 EDGE 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 EDGE
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.
Yields
6 servings
