INGREDIENTS: For Crust:
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PROCEDURE:
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Wrap the other 2 parts in plastic wrap and freeze for future use. Flour your board or table and rolling pin. Roll out 1st part of dough with rolling pin from center going out. Cup sides with palms to form back into circle when dough looses shape. Make sure dough is larger in diameter than pie pan by half an inch. Transfer dough to pan. Tuck in and under the excess half inch. With fork, flute edges by making imprint around edge of pan. Prick crust bottom with holes using fork. Repeat this procedure with 2nd ball of dough. Set aside.
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