Yeast-Riz Crust
Yeast-Riz Crust
1/2 cup milk
1/4 cup shortening
6 Tablespoons sugar
1/4 teaspoon salt
1/4 cup warm, not hot, water
1 package or cake yeast, active dry or compressed
1 egg, beaten
2 3/4 cups sifted enriched flour
1 egg white slightly beaten
Scald milk. Stir in shortening, sugar and salt. Cool to lukewarm. Measure water into large bowl. Use warm, not hot, water for compressed yeast, lukewarm water for active dry yeast. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm-milk mixture. Add beaten egg and half the flour. Turn out on a lightly floured board. Knead until smooth and elastic. Place in well-greased bowl. Brush top with additional shortening. Cover with clean towl. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 30 minutes. Punch down and turn out on lightly floured board. Divide into 3 equal pieces. Roll out each piece into a 10-inch circle. Fit into 9-inch pie pan. Pat all over surface. Trim pastry even with edge of pan. Press pastry onto edge with tines of fork. Brush crusts with egg white. Let rise in warm place, free from draft, until doubled in bulk, about 20 minutes. Prick with fork. Bake in moderate oven at 350 degrees for 8 minutes. Do not brown. To store, stack and wrap in aluminum foil. Keep in the refrigerator up to 10 days. When ready to use, fill and bake as directed.
Yield: 3 "yeast-riz" crusts
1/2 cup milk
1/4 cup shortening
6 Tablespoons sugar
1/4 teaspoon salt
1/4 cup warm, not hot, water
1 package or cake yeast, active dry or compressed
1 egg, beaten
2 3/4 cups sifted enriched flour
1 egg white slightly beaten
Scald milk. Stir in shortening, sugar and salt. Cool to lukewarm. Measure water into large bowl. Use warm, not hot, water for compressed yeast, lukewarm water for active dry yeast. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm-milk mixture. Add beaten egg and half the flour. Turn out on a lightly floured board. Knead until smooth and elastic. Place in well-greased bowl. Brush top with additional shortening. Cover with clean towl. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 30 minutes. Punch down and turn out on lightly floured board. Divide into 3 equal pieces. Roll out each piece into a 10-inch circle. Fit into 9-inch pie pan. Pat all over surface. Trim pastry even with edge of pan. Press pastry onto edge with tines of fork. Brush crusts with egg white. Let rise in warm place, free from draft, until doubled in bulk, about 20 minutes. Prick with fork. Bake in moderate oven at 350 degrees for 8 minutes. Do not brown. To store, stack and wrap in aluminum foil. Keep in the refrigerator up to 10 days. When ready to use, fill and bake as directed.
Yield: 3 "yeast-riz" crusts
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