2 c All-purpose flour 3/4 ts Salt
2/3 c Butter, chilled,into 8 piece 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