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• Combine flour and salt in bowl.
• Cut in Crisco until mixture is uniform and very fine.
• Sprinkle water over this mixture a T at a time, tossing lightly with a fork.
• Work dough into a firm ball.
• Roll dough about 1/8” thick on floured surface.

For single shell:

• Prick bottom and sides generously with fork. Bake at 425° for 12-15 minutes.

Cherry pie:

• 425° 30 minutes

Apple pie:

• 400° 50 minutes or
• 450° 10 minutes, then 350° 40 – 50 minutes

Crust with cinnamon:

• Brush with milk, sprinkle cinnamon sugar. Bake a quick 10 minutes in 400° oven

• In bowl, combine flour and salt. Cut in ¼ cup butter, keeping remainder of butter chilled until you need it. Mixture should form very small, even crumbs.
• Cut remaining butter into small pieces. Toss with flour mixture and cut in until mixture contains uneven, coarse crumbs, the largest of which are no larger than pea size.
• Add water a tablespoon at a time and toss with a fork to moisten dough. To test for the right amount of liquid, squeeze a chunk of dough together. If it sticks together easily, it is moist enough.
• Place dough on a single large sheet (or two overlapping sheets) of plastic wrap. Pat dough into a 4-inch circle. Top with two additional sheets of plastic wrap. Roll dough, still covered, into a circle, rolling from the center outward in brief but forceful strokes. The crust’s diameter should be 3 to 4 inches greater than the inside diameter of the pan. Chill dough 30 minutes or until plastic wrap can be removed easily.
• Coat inside of pan with vegetable oil spray, if desired, to make dough slide more easily. Remove top sheets of plastic wrap from dough. Fit dough, plastic wrap side up, in pie pan. Remove remaining plastic wrap. Trim excess dough, fold edges under, and flute as desired.
• Fill and bake in preheated oven according to pie recipe.

• Roll out on floured board with rolling pin

• Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it’s crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
• The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water.
• As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.
• To roll out the dough for a double-crust pie — Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
• Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
• Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.

• Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
• Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining ½ cup flour.
• Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1½ hours.
• Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
• Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
• Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about ⅛ to ¼-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
• Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 375° F (190° C).
• Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
• Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
• Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.

• Chop up a bunch of apples, toss with tablespoon of sugar, and pour into a buttered pie plate.
• In a separate bowl, mix the cup of sugar, flour, egg, cinnamon, and melted butter until it unifies as a batter.
• Pour the mixture over the apples and spread to cover completely.
• Bake at 350 degrees Fahrenheit for 40 to 45 minutes, until done (keep an eye out so that the sugary fruit doesn’t get singed at the edges).

• In bowl, mix walnuts, sugar and cinnamon. Fold in egg whites.
• Prepare nut filling and set aside.
• Into large bowl, sift flour. Cut in butter as for pie crust until dough is like coarse meal. Add egg yolks, sour cream, brandy and lemon rind. Mix thoroughly.
• Divide dough into 18 parts. On board dusted generously with powdered sugar, roll out 1 portion of dough to 9 to 10 inch circle, about size of pie pan. Turn dough over as you roll to work sugar into both sides. Cut into 8 wedges. Place about ½ T. nut filling near wide end of each wedge and roll up, starting at wide end. Place in greased pan or on greased baking sheet. Repeat with remaining portions of dough.
• Bake at 400° about 10 to 12 minutes, until light brown. Remove from pan and cool on rack. Makes 144 rolls.
• Note: 1 t. vanilla extract can be substituted for brandy and lemon rind.

• Mix flour, egg, sugar, salt and milk with yeast.
• Knead dough, let it rise and with floured hands, shape lightly into round dumplings.
• Cover and let rise in warm place.
• Bring salted water or milk to boil and drop in dumplings.
• Cover kettle and steam gently about 15 minutes or until done.
• Drain carefully and serve with butter, berries or stewed prunes.

• Fry until bacon is crisp and onions are clear
• Pour into pie shell
• Bake 400° for 20 – 30 minutes
• use a top crust