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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PASTRY-DOUGH2" "D" "9/1/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PIE DOUGH" "dough for pie crusts"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From Kitchen Aid Recipes and Instructions.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2 9-inch pie shells"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer,"
with flat beater head and mixing bowl
.IG "" "pastry board,"
lightly floured
.IG "" "pastry rolling pin,"
French style, lightly floured
.sp
.IG "2-1/2 cups" "flour"
.IG "1 tsp" "salt"
.IG "8 Tbsp" "shortening,"
crisco (see comment under \fINotes\fP below)
.IG "2 Tbsp" "butter,"
well chilled
.sp
.IG "6 Tbsp" "ice water"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Sift flour with salt into mixing bowl.
Cut shortening and butter into 4 or 5 pieces and drop into bowl.
Cut shortening into flour with mixer, KAB@1, 
until particles are size of small peas, about 30 seconds.
.SK 2
With mixer at stir speed, KAB@1, add ice water a tablespoon at a time,
until pastry forms a ball.
Do not overmix or the crust will be tough.
.SK 3
Chill pastry ball in refrigerator for 15 minutes.
.SK 4
Cut ball in half. On floured board, roll out each half into circle
1/8 inch thick and 2 inches greater in diameter than the size of the pie
plate.
Roll from center out toward edge, rotating dough as needed.
.SK 5
Fold pastry circle into half or quarter, slide onto pie plate, unfold and
fit to plate, easing it loosely without stretching it.
Alternatively, roll dough so it hangs over rolling pin, 
and unroll it over the pie plate.
Pat or press pastry into all corners and edges.
Refrigerate 15 minutes or until ready to use.
.SK 6a
For a single crust open pie,
trim extra dough leaving a slight overhang (3/4 inch).
Fold the overhang under the body of the pastry 
all along the rim of the plate.
Crimp edge by 1) pressing the tines of a fork down along the edge,
or 2) using thumb and forefinger to press and pinch the dough at even
intervals around the rim, or 3) build up the dough around the edge to about
3/4 inch height, then with two forefingers, press and pleat at intervals to
make a stand-up, scalloped edge.
.SK 6b
For a two-crust pie, 
add the pie filling to the pie plate with the lower pastry circle fitted
as in step 5.
Roll out a second circle, as in step 4, and transfer to top of filled pie
plate.
Trim both top and bottom dough circles together so that there is an overhang of
about 3/4 inch.
Press the top and bottom overhanging edges together, tucking the top one
over the bottom one to make a thick edge.
Crimp with fork or flute with fingers.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The ratio of shortening to butter can be varied, almost to the opposite
of the 10:2 ratio above, keeping the total amount of shortening + butter
the same.
A higher proportion of butter gives a richer crust.
.P
Circles of rolled pie dough are made by Pillsbury.
Less mess and quicker, but the circles may not be quite large enough for
a 9-inch plate,
and they are not as flaky and tasty.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1 hour.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
