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The  Chocoholics Guide to Chocolate
chocolate, chocolate chip cookies,  Texas brownies, divine truffle brownies,
 Mississippi mud cake, chocolate fudge cake, chocolate pecan pie, devil's food cake, rocky road candy, fantasy fudge,  fudge frosting, German chocolate brownies,
 German chocolate cake, nutty chocolate pie, chocolate sauce, hot fudge pudding cake,  brownie bottom pie, black bottom pie, sweet chocolate pie, Hershey pie, chocolate cheesecake, hot fudge sauce,...


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Classic Single Pie Crust

1 1/3 level cups all-purpose flour level tsp. salt
level cup shortening 3 Tbsp. cold water

Spoon flour into measuring cup & level.
Mix flour & salt in medium bowl.
Cut in the shortening using a pastry blender (or 2 knives) until all flour is blended in to form pea sized chunks.
Sprinkle with water, one tablespoon at a time.
Toss lightly with fork until dough will form a ball.
Press between hands to form 5to 6-inch "pancake".
Flour rolling surface and rolling pin lightly.
Roll dough into circle.
Trim one-inch larger than upside-down pie plate.
Loosen dough carefully.
Fold into quarters, unfold and press into pie plate.
Fold edge under and flute.
For baked pie shell, heat oven to 425.
Thoroughly prick bottom and sides with fork to prevent shrinking.
Bake for 10 to 15 minutes or until lightly browned.
For recipe calling for unbaked pie shell, follow baking directions for that recipe.

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