Pie Crust

  Ingredients: 1 Pie Crust
   
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1¼ cup Minas Purely Divine All-Purpose Baking Mix
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¼ tsp salt
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½ cup butter, margarine, or shortening
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2 Tbsp cold water
 
  Ingredients: 2 Pie Crusts
   
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2½ cups Mina's Purely Divine All Purpose Mix
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½ tsp salt
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1 cup butter, margarine, or shortening
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4 Tbsp cold water
   
   
  Preparation:
   
  Cut butter, margarine or shortening into tiny pieces.
   
 

Food Processor Method: Combine Mina's All Purpose Mix and salt in food processor bowl. Sprinkle with the butter pieces. Pulse 2-3 times to incorporate butter. Sprinkle with the cold water. Pulse a few times until it resembles small pea size, and when you take a handful it holds together. You don't want it to clump. This will ensure a flaky crust. Pour mixture out onto two sheets (for 2 crusts) or one sheet (for 1 crust) of parchment paper at least 12 inches square, and form into two flat discs. Wrap paper around discs and chill for 30 minutes.

   
  Manual Method: Combine Mina's All Purpose Mix and salt in a bowl. Sprinkle with the butter pieces. Using two knives or clean hands work the butter into the mixture to resemble small peas. Sprinkle with water and toss to incorporate. Pour mixture out onto two sheets (for 2 crusts) or one sheet (for 1 crust) of parchment paper at least 12 inches square, and form into two flat discs. Wrap paper around discs and chill for 30 minutes.
   
  Rolling out crusts: Fold out the parchment paper and cover the discs with another piece of parchment paper at least 12 inches square. Roll from the middle out, turning the paper each time to achieve a ten or twelve inch round. Remember that it doesn't have to be perfect, as you can repair a crust very easily. Peel top paper off the crust and using bottom paper place over the pie pan. Gently peel the second parchment paper off, and work the crust to fill the pan. Repair with extra pieces if needed. Crimp the edges. Fill with your choice of filling. If using two crust method, roll top crust and position on the filling. Crimp the edges, cut slits in top and bake.
   
  For Baked Pie Shells: Heat oven to 450 degrees. Prick bottom and side with fork. Bake until light brown, about 10-12 minutes and let cool.