Dads Mazola No Roll Piepastry Shell Food

DAD'S MAZOLA NO-ROLL PIE/PASTRY SHELL

Steps:

• Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
• For baked shell:.
• Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
• For unbaked shell:.
• Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.

MY NO ROLL PIE CRUST

Steps:

• Mix dry ingredients together with a fork in a pie pan.
• Make a well in the center and add the oil and milk.
• Mix with a fork til it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
• One crust pie, excellent for cream pies and crumb topped baked pies.

ONE PIE SHELL

Steps:

• In large bowl combine the flour, sugar and salt.
• Cut in the shortening or lard using a pastry blender.
• Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
• Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
• On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
• Turn the dough that hangs over the sides under, and crimp edges as desired.
• Fill and bake the pie crust as directed by the recipe you are using.
• YIeld: One 9-inch single pie crust.

DAD'S DELICIOUS APPLE PIE IN-A-BAG

Steps:

• About an hour and a half before serving pie:.
• Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry Shell). Then make pie shell having fluted or rope edge.
• Start heating oven to 400 d F. Wash, pare then quarter apples; cut each quarter into 4 pieces, making 7 cups good-sized chunks.
• In a large bowl, toss apple chunks with a mixture of 1/2 cup granulated sugar, 2 tablespoons flour, and the nutmeg or cinnamon, until each apple chunk is completely coated. Fill pie shell with apple chunks, piling them high in the center of the pie; then sprinkle them with lemon juice.
• Thoroughly mix 1/2 cup each of sugar and flour, and the butter, into a soft paste; spread over top of piled apple chunks.
• Place pie in paper bag (so the opening is to the side, not the top), closing and stapling open end (I fold over the open end once, then staple shut with a staple or two). Set on rack in center of oven and bake about 1 hour (you may have to bake longer: up to one hour and forty five minutes, depending on your apples), until apples test done and pie is golden and caramelized. (Note: Never leave pie unattended while baking, especially when using the paper bag method!).
• When pie is nicely browned, remove pie from oven and let cool in the bag for 5-10 minutes.
• Carefully remove pie from the paper bag and place pie on rack. Let pie cool on rack for about 30 minutes before slicing.
• Then, while still warm, cut pie into wedges and serve as is, with favorite cheese, or topped with vanilla ice cream.