Pie Crust

Originally in the 1991 cookbook

Ingredients

Single Crust
1 1/4 cup flour
1/3 cup shortening
1/2 tsp salt
3-4 tbsp cold water

Double Crust
2 cups flour
2/3 cup shortening
1 tbsp salt
6-7 tbsp cold water

Directions

1. If baking, heat oven to 450 degrees F.
2. In a mixing bowl stir together flour and salt.
3. Cut in shortening until pieces are the size of small peas.
4. Sprinkle 1 tbsp of the water over part of the mixture; gently toss with a fork.
5. Push to the side of the bowl. Repeat until all is moistened.
6. Form dough into a ball.
7. On a lightly floured surface flatten dough with hands.
8. Roll dough from center to edge, forming a circle about 12 inches in diameter.
9. Ease pastry into pie pan, being careful not to stretch pastry. Trim to 1/2 inch beyond pan, and flute.
10. If baking is necessary, prick bottom and sides of pastry. Bake 10-12 minutes, or until golden brown.

Pizza Crust

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
1/4 cup vegetable oil

Directions

1. Heat oven to 425 degrees F.
   
2. Measure flour, baking powder, salt, milk, and oil into bowl.
   
3. Stir vigorously until mixture leaves side of bowl.
   
4. Gather dough together and press into ball.
   
5. Knead dough in bowl 10 times to make smooth.
   
6. Divide dough in half.
   
7. On a lightly floured board, roll each half into circle large enough to fit onto pizza pan.
   
8. Place on pan. Turn up edge 1/2 inch and pinch or pleat.
   
9. Bake for 20-25 minutes or until crust is brown.