Monday, December 07, 2009

Lion House Pie Dough

Lion House Pie Dough (the best!)Yield: 2-3 shells
3 cups All-purpose flour
1 T. Sugar
1 t. Salt
½ t. Baking powder
1 T. Nonfat Dry Milk Powder
¼ cup Butter
¼ cup Margarine (at least 65% oil)
1/3 cup Lard 
1/3 cup Shortening (not butter flavor)
½ cup Water (may need up to 1 T. more)

Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ cup water ALL AT ONE TIME and mix together with a fork or mix lightly with your hands.
If you mix this with a mixer (not hand mixer), assemble backwards: begin with fats, add dry ingredients and water last....barely mix.
Divide dough into 2 or 3 portions (depending on how thick you want your crust). Roll out 1st portion of dough and line your pie tin with it. Roll out the 2nd portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sire it goes to the edge of the pie. Seal the 2 crusts together. Brush the top with milk and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 for 45 to 55 minutes.