Allied Old English, Inc. :: Sorrell Ridge Recipes

Basic Pie Crust

Prep. Time: 30 mins. plus 30 mins. chill time if needed

Cook Time: as directed by recipe in which crust is used

Makes 2 pastry rounds.

2 cups of all purpose flour plus 1/4 cup extra flour for rolling
2/3 cup of chilled margarine
1/3 to 1/2 cup chilled water
1 teaspoon salt

This recipe makes two (2) pastry rounds, generally used for the top and bottom crusts of a standard 9" pie.

Bake as directed in recipes that call for pie pastry/crust.

1. Sift the flour and salt. Using a pastry blender or two knives, chop in cold margarine until the flour looks like coarse meal.

2. Now slowly sprinkle in almost 1/3 of a cup of the chilled water at the same time tossing up the flour from the bottom of the bowel with a fork. Press the dampened dough together to form a ball and put aside. Now add enough of the remaining chilled water to the remaining flour to make a smaller piece of dough. Press both pieces of dough together to form one large ball and then divide the dough into two balls making one a bit larger than the other. If the dough feels too warm and sticky, chill the dough for 30 minutes in the refrigerator before rolling.

3. When ready to roll, place the larger ball on a floured pastry cloth or board. Using a floured rolling pin roll out from the center in all directions using extra flour whenever necessary on the cloth, board and pin so that the dough will not stick. Roll the dough 1/8" thick and about 1 1/2" wider than the diameter of the pan.

4. Carefully fold the circle of dough into quarters and transfer to the pie pan. Gently unfold the dough and fit loosely into the pan without stretching the dough. Press lightly into the pan and trim edges slightly larger than the edge of the pan. Pinch an attractive edge with your fingers.

5. Stack trimmings of the first round of dough with the remaining ball and repeat the above process making a slightly smaller circle about 1" larger than the edge of the pan. Use the second circle for the top of your pie or cut into strips to be used for a lattice pastry cover. You may also use this recipe to make two standard 9" pies that do not require covers.

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).