PIE RISE CRUST RECIPES

Steps:

• "In a large bowl, place 1 1/2 cups self-rising flour. Cut in 1/2 cup butter with a pastry blender. Keep working the mixture, until it is the consistency of cornmeal. Sprinkle 4 to 5 tablespoons of ice-cold water over the mixture,a little at a time, stirring after each addition. When the dough will form into a ball, stop adding water. Flatten the ball of dough on a lightly floured surface, br pressing with your hands. Roll from the center to the edge, until the dough will fit your pie plate (about 1/8-inch thick). Carefully transfer rolled dough from flat surface to your pie plate, keeping it centereed. Now, use kitchen scissors or shears to cut off excess dough from the top edge. Turn top edge under--one turn all the way around. Now flute the edge by repeatedly placing your index finger of one hand on the edge of the dough, and using your thumb and index finger of the other hand to crimp the dough. Repeat this process all around the edge for a beautiful pie crust. If you plan to bake the pie crust before filling, take a fork a prick the bottom and sides to let air out as it bakes. If baking immediately, bake at 400 degrees for about 10 minutes--but watch it carefully, so that it does not burn. If following a pie recipe, used the baking time and temperature in the recipe. You will love this flaky, delightful crust! "

Steps:

• Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
• Bake 8 to 10 minutes or until light brown; cool on wire rack.