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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
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Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
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Apricot Meringue Tart
Strawberry CheesePie
Basic Pie Crust


      One 9 Inch Pie Crust
      1-1/2 cups Flour
      1/2 teaspoon Salt
      1/4 cup Butter or Margarine
      4 teaspoons cold Water
      Recipe for a Double Crust Pie
      2-1/4 cups Flour
      3/4 teaspoon Salt
      3/4 cup Butter or Margarine
      7 teaspoons cold Water


    Hand Method:

    Combine the flour and salt in a mixing bowl and toss together.
    Drop in the butter.
    With your fingertips, 2 knives, or a pastry blender, blend the ingredients together,  working quickly, until you have a mixture of tiny, irregular flakes and bits about the  size of coarse bread crumbs.
    Sprinkle on the water, 1 tablespoon at a time stirring gently with a fork after each  addition.
    Add just enough water for the dough to form a rough mass.
    With floured hands pat the dough into a smooth cake (or 2 cakes 1 slightly larger than the  other)

    Food Processor Method:

    With steel blade attached, place the flour, salt and butter (in 1 lump) in the work bowl.
    Process with 15 rapid on-off pulses. The mixture should be crumbly.
    Add 2 tablespoons of the water (4 tablespoons if you are making a double crust) and  process again with 5 rapid on/off pulses.
    Stop and feel the dough. If it is not damp enough to work with add more water, 1  tablespoon at a time, processing for an instant after each addition.
    NOTE: The dough should not form a ball , it should remain a "shaggy" mess.

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