Classic Double Pie Crust
2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons salt
1/4 cup vegetable shortening
10 tablespoons very cold unsalted butter
10 tablespoons ice water
Whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly. Cut the butter into small (about half-inch) cubes. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter or a mixer. Don’t be too thorough; the mixture should be uneven, with big chunks of butter in among the smaller ones. Add 4 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand. Divide the dough in half, and gather each half into a rough disk. Smooth the disks; it’s OK if they have a few cracks in the surface. Wrap in plastic, and chill for 30 minutes or overnight.
When you’re ready to make pie, remove the crust from the refrigerator, leaving it wrapped. Allow it to warm a bit (if it’s been chilled longer than 30 minutes), until it’s softened enough to roll, but still feels cold to the touch. Next, measure the bottom diameter, and up the sides of your pie pan. If your pan is 7 inches across the bottom, and 1 1/2 inches up each side, that’s a total of 10 inches. This means you should roll your bottom crust to a diameter between 11 and 12 inches, which gives you enough extra for crimping the edges.
Place the crust on a floured work surface; a silicone rolling mat is a fine choice. Roll it to the desired width. Place the crust in the pan by folding in quarters and placing in the pan.
For a single-crust pie, fold the edges of the crust under, and gently squeeze them together. Crimp as desired.
For a double-crust pie, leave the edges of the bottom crust as is (no folding or crimping). After you’ve added the pie filling, roll out the top crust to the outside diameter of your pan and place it atop the filling. Trim excess crust with a pair of scissors, then press the two edges together. Crimp as desired. A simple fork crimp is fast and easy. At this point, it helps to return the pie to the refrigerator for 20 to 30 minutes; this chills the fat, which ultimately increases the crust’s flakiness. Cut a hole in the center of the crust for steam to escape. Or slash the pie’s top surface several times.
– King Arthur Flour
Classic Green Bean Casserole
1 (10 3/4 ounces) can cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2 -quart casserole.
Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
– Campbell’s Kitchens
Pecan-Brown Sugar Butter
1/2 cup softened butter
2 tablespoons finely chopped toasted pecans
1 tablespoon light brown sugar.
Stir together all ingredients.
– Southern Living