betty crocker best of baking recipes.txt

Roll pastry 2 inches larger than inverted pie plate with floured

cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into

plate, pressing firmly against bottom and side.

Turn desired filling into pastry-lined pie plate. Trim overhanging edge of

pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into

fourths; cut slits so steam can escape.

Place over filling and unfold. Trim overhanging edge of pastry 1 inch from

rim of plate. Fold and roll top edge under lower edge, pressing on rim to

seal. Flatten pastry evenly on rim of pie plate. Press firmly around edge

with tines of fork, dipping fork into flour occasionally to prevent

sticking. Or build up edge of pastry. Place index finger on inside of

pastry edge and knuckles (or thumb and index finger) on outside. Pinch

pastry into V shape; pinch again to sharpen.

For Baked Pie Shell: Heat oven to 475º. Prick bottom and side thoroughly

with fork. Bake 8 to 10 minutes or until light brown; cool.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

2 Crusts"

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Per serving: 268 Calories (kcal); 17g Total Fat; (59% calories from fat); 3g

Protein; 24g Carbohydrate; 16mg Cholesterol; 267mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 2777

Exported from MasterCook *

Festive Fruitcake Bars

Recipe By

Serving Size : 36

Preparation Time :0:00

Betty Crocker - Best Of Baking Recipes