Shirleys Pie Crust Food

BUTTER PIE CRUST

Steps:

• Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
• Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
• Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
• Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
• Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed. (To prebake your crust, see 'Notes' section below for directions. Further details can also be found in the post above the recipe card.)

SHIRLEY'S PIE CRUST

Steps:

• 1. Mix together the flour and salt. Remove 1/3 cup of the flour/salt mixture and set aside in a little bowl. Mix the cold water with the mixture in the little bowl.
• 2. Cut the shortening into the remaining flour/salt mixture until the mixture resembles coarse crumbs. You could use a pastry cutter, but I always just use my hands.
• 3. Stir the flour/water mixture from the small bowl into the mixture in the bigger bowl. Knead until you've got a nice, pliant dough. Separate into two balls, wrap tightly in plastic wrap, and refrigerate ~3o minutes before rolling out for pie crusts. (Makes two [2] pie crusts)

SHIRLEY CORRIHER'S SOUR CREAM PIE CRUST - EASY! FLAKY!

Steps:

• In a medium mixing bowl, whisk the flour, sugar and salt to combine.
• Add the butter to the flour mixture and toss to coat.
• Put the bowl in the freezer for 10 minutes.
• Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
• Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
• Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
• Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
• When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
• bake.

SHIRLEY'S LOBSTER PIE FOR ONE

Steps:

• Defrost lobster if it is frozen, and cut into bite size pieces.
• Put crackers, broken into pieces, into a blender and chop fine.
• Combine lobster and crackers, then add melted butter mixed with lemon.
• Mix until crumbs are damp all over.
• Put into a small casserole dish to bake, then put 4-5 dry, broken crackers over the top.
• Bake at 400, for 15-20 minutes.
• You may add extra lemon to taste, when ready to eat.
• Note:.
• I love to dip mine in melted butter with a little bit of vinegar and salt.

SHIRLEY'S KEY LIME PIE

Steps:

• Mix vanilla pudding and milk, set aside.
• Whip cream cheese, add condensed milk and lime juice, whip until blended. Add pudding mixture, vanilla, and softened topping, blend well.
• Pour into crust, top with lime curls if you wish. Place in freezer for 30 minutes, or freeze for later use.

SHIRLEY'S EASY PIZZA CRUST

Steps:

• Preheat oven to 425°F (220°C).
• Dissolve yeast, sugar, and salt in water in a large mixing bowl for 5-10 minutes.
• Mix in flour.
• Coat the ball of dough with the oil and let it rest for 5-10 minutes before pressing into an oiled large sheet pan or cookie sheet.
• Add sauce, cheese and toppings of choice and bake 20-30 minutes until crust and toppings are done.
• If you like a crispier crust, you can pre-bake the crust for 10-15 minutes before adding toppings.