SigMT

62 | SignatureMT BASIC PIE CRUST Servings: 2 pie crusts INGREDIENTS • ¾ cup cold butter, or butter flavored Crisco or a combination of both • ½ teaspoon salt • 2 ¼ cups all purpose white flour • 6-8 tablespoons water • 1 cup ice • Plastic Wrap DIRECTIONS 1. Remove butter and/or shortening from the refrigerator and dice into small pieces. Return to the fridge to stay chilled. 2. Mix flour and salt together in a bowl. Cut butter or Crisco or both into the flour mixture just until the pieces are between the size of peas and walnut halves. 3. Chill the water with a cup of ice. 4. Very slowly, 2 tablespoons at a time, add in the ice- cold water, mixing until the dough comes together. As the dough begins to form, knead it a couple of times to make sure it's evenly moistened. Do not over-hydrate the dough as it should never be sticky. The dough should hold together in a ball, but still feel almost dry to the touch. 5. Divide into two balls and wrap each piece separately in plastic wrap and chill in the fridge for at least 30 minutes up to overnight. 6. Roll out a long piece of plastic wrap and place the chilled dough on top. Roll out another long piece of plastic wrap and place on top of the dough. Roll out the dough and then using the plastic wrap, pick it up and invert it into the pie pan. SEE TIP 7. Fill the pie as desired and repeat the process with the remaining dough to top the pie. 8. Bake according to directions for whatever pie you are making. TIP: Wipe the counter with a clean wet dish cloth before rolling out the dough; this will help the plastic wrap stick to the surface. Place the dough on the plastic wrap then wet each corner of the plastic wrap with the clean cloth and place another piece of plastic wrap over the dough ball. This aids in rolling out the dough and helps avoid adding extra flour and overworking it. CHERRY PIE INGREDIENTS • 1 recipe pastry for a 9 inch double crust pie • 3 tablespoons quick-cooking tapioca • 1 ⅓ cup white sugar • 4 cups pitted frozen cherries • 1/4 teaspoon almond extract DIRECTIONS 1. Preheat oven to 350 degrees F. Place bottom crust in pie pan. Set top crust aside, covered. 2. In a large mixing bowl combine tapioca, sugar, cherries, and extract. Let stand 15 minutes. Turn out into bottom crust. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips! 3. Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

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