Basic Pie Crust Recipe
single crust 1 c all purpose flour 1/2 t salt 1/3 c shortening,plus 1 tablespoon 2 T cold water double crust 1 1/3 c all purpose flour 3/4 t salt 1/3 c shortening,plus 2 -tablespoons 3 T water
Mix together flour & salt. Cut in shortening until particles are the size of tiny peas. Sprinkle on water a tablespoon at a time. Mix only enough for dough to come away from sides of bowl. Form into ball/s. This dough does not require chilling, although it may rest in refrigerator until needed.
Roll out pastry & ease into pie pan. If you are making a double crust pie, roll out top crust.
TO BLIND BAKE: Preheat oven to 425 degrees. Prick bottom of dough evenly w/tines of fork. Cover the dough with buttered foil, placing buttered side against the bottom crust. Fill with rice or beans. These may be saved & used again for baking unfilled pie shells. Bake for 15 minutes, or until set. Remove foil & bake 5 minutes longer or until golden. Let cool before filling
Ionia County Free Fair
Becky's Butter Pecan Cream Cheese Bars 2 c flour 2/3 c brown sugar 3/4 c soft butter 1 c pecans 8 oz cream cheese 1/3 c brown sugar 1/2 t vanilla 2 T flour 2 ea eggs 1 c butterscotch chips 1 oz unsweetened chocolate -melted (glaze)
Mix flour, brown sugar and soft butter until crumbly. Mix in pecans. Press into 13" x 9" pan. Bake at 350 for 15 to 20 minutes.
Beat cream cheese, vanilla and brown sugar. Add flour and eggs. Blend well. Pour over baked crust. Sprinkle with butterscotch chips. Bake at 350 for 15 to 20 minutes. Drizzle with 1 ounce unsweetened chocolate, melted. Store in refrigerator.
Wisconsin State Fair
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