---------- Recipe via Meal-Master (tm) v8.02
  
       Title: JIFFY BUTTER PIE CRUST
  Categories: Pies
       Yield: 2 servings
  
       2 c  All-purpose flour
     3/4 ts Salt
     2/3 c  Butter,chilled,cut into 8 pi
       1 ea Yolk of large egg
  
    This rich,all-butter recipe makes two single
   piecrusts or one double crust pie; margarine may be
   substituted for butter,if desired.
    In a large bowl,combine flour and salt.With pastry
   blender or two knives,cut in butter until mixture
   resembles coarse crumbs.In small bowl,beat egg yolk
   with 3 tablespoons ice water;sprinkle mixture,1
   tablespoon at a time,over flour mixture;toss with fork
   to blend lightly but evenly.Add up to 1 tablespoon
   water,if necessary,until dough begins to form a
   ball.Knead dough gently 2 or 3 times;flatten into disk
   shape.
    TO MAKE SINGLE CRUST:On lightly floured surface,roll
   out half dough to 11 to 12″ circle (see note);fit into
   9″ pie plate;trim, leaving 1″ overhang.Dampen
   underside of hangover with water; turn under;flute
   edges or make decorative edging as described
   below.Place in freezer 10 minutes.Note:Depending on
   depth of edge or type of edging used for crust,you may
   need up to full recipe dough.Any unused dough can be
   frozen,tightly wrapped, for up to 2 months.
    TO MAKE DOUBLE CRUST:Roll out dough as for single
   crust pie; fit into pie plate;trim.Roll out remaining
   dough to 11 to 12″ circle;fit over top of
   pie;trim,leaving 1“overhang.Dampen edges of pastry
   with water;press together or turn under; flute edge
   .Cut vents for steam in center of top crust.
    PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe
   above, or one 10 or 11 ounce package piecrust mix
   according to package directions.Roll out half
   dough;fit into 9″ pie plate; prepare single crust as
   directed.After fluting,place in freezer 10
   minutes.Heat oven to 425 degrees.Line crust with
   foil;fill foil with dried beans or rice.Bake 6
   minutes.Remove foil and beans;bake 8 to 10 minutes
   longer until pie shell is lightly browned.Cool
   completely on wire rack before filling.Makes one 9”pie
   shell.
    EDGINGS:
   ROPE: Fit and shape pastry crust as in Jiffy Butter
   Crust recipe; trim to leave 1 1/2″ overhang.Dampen
   overhang with water; roll under to make high standing
   edge.Press right thumb into pastry edge at an
   angle;press and squeeze pastry between thumb and
   knuckle of forefinger.Repeat,keeping same angle to
   make ropelike edging.
    LEAF: Fit and shape pastry crust as in Jiffy Butter
   Crust recipe, turning edge under.Press flat to rim of
   pie plate.With sharp paring knife,cut out 1″
   oval-shaped leaves from leftover pastry scraps.Lightly
   mark veins on leaves.Dampen rim of pastry crust with
   water;place leaves in slightly overlapping pattern
   around edge;press gently but firmly to adhere.
    SCALLOPED: Fit and shape crust as in Jiffy Butter
   Crust recipe,turning edge under.Place forefinger of
   left hand inside crust edge. Using thumb and
   forefinger of right hand,pinch around left forefinger
   to make wide scallops.Repeat around border,making sure
   scallops are same size.
    BRAIDED: Fit and shape pastry crust as in Jiffy
   Butter Crust recipe, turning edge under.Press edge
   flat to rim of pie plate.Roll leftover pastry into
   long thin rectangle;cut into long
   strips,1/4"wide.Weave strips into one long continuous
   braid to fit around rim of piecrust.Brush rim with
   water;set braid in place;press gently to adhere.
    SUNBURST: Fit and shape pastry crust as in Jiffy
   Butter Crust;trim edge exactly to fit pie plate
   rim.Cut pastry edge at 1/4″ intervals, making each cut
   3/4″ long.Dampen cut edge with water;fold over each
   pastry section into triangle,pressing to seal.
  
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