Single-Crust Pie Demo Form

Supplies Needed

  • Dish cloth/dish towel
  • Pastry blender
  • 2 table knives
  • Rolling pin
  • Dry measuring cups/spoons
  • Liquid measuring cup
  • Waxed paper
  • Cutting board
  • Fork and spoon
  • Metal spatula and rubber scraper
  • Cup for ice
  • Ice
  • Water
  • Flour
  • Salt
  • Shortening
  • Sifter
  • Pastry cloth/rolling pin cover
  • 2 pie pans

Main Ideas to Present

  1. Function of each of the ingredients as they are measured.
  1. Pastry blender or 2 knives give the same results.
  1. Excess mixing produces too much gluten and dough will be tough.
  1. Amount of water depends on the flour, room temperature, humidity. It takes practice to know when to stop adding water. It can differ every time.
  1. If too little water is used, the dough will be hard to roll out (crumbly),and it will be tough. If too much water is used, the dough will be sticky.
  1. If too much flour is on the board and becomes added to the dough, it will be tough.
  1. Never reroll-overworking the dough creates too much gluten.
  1. Excess use of the hands may melt the shortening due to the heat from the body. This results in the layers not separating and becoming flaky.
  1. There are several ways to roll the dough: (a) on cutting board with small amount of flour,(b)using waxed paper, and (c) using a pastry cloth with a rolling pin cover.
  1. If dough is stretched while putting it into a pie pan, ft will shrink from the sides of the pan while baking.

Recipe

Two single Pie Crusts One Single Pie Crust

1 3/4 cup FLOUR 3/4 cup plus 2 Tbsp.

2/3 cup SHORTENING 1/3 cup

1tsp. SALT 1/2 tsp.

6-8 Tbsp. ICE WATER 3-4 Tbsp.

Preheat oven. Sift flour and salt. Cut in shortening with a pastry blender or two table knives. Add water 1-2 Tbsp. at a time, stirring the dough with a fork. Add just enough water so that the dough will form a ball that is not sticky. Form 2 balls. Lightly coat the cutting board and rolling pin with flour. Roll out one ball of dough. Gently fold the dough in half and then into quarters. Lift the dough into a pie pan and unfold. Gently press dough to the shape of the pan. Trim off excess 1/2" beyond the edge of the pan; fold under the extra 1/2" of dough. Prick bottom and sides with the tines of a fork if prebaking the crust. Bake at 450 F for 10-12 minutes or until golden brown.

NOTE TO TEACHER: Demonstrate rolling out the second ball of dough; only this time, USE WAXED PAPER AND TELL THE STUDENTS THAT for a pie shell that will be filled before baking, the crust should not be pricked. Fill crust and then bake at temperature specified in the recipe for the filling.