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Recall King Arthur Flour Retailer California Retail Distribution List Retail Location Address City State Zip Code Telephone No. TARGET 1057 EASTSHORE HWY ALBANY CA 94710 510-982-0512 2120 W MAIN ST ALHAMBRA 91801 626-308-3290 101 S EUCLID ST ANAHEIM 92802 714-422-1120 8148 E SANTA ANA CANYON RD 92808 714-921-9091 5769 LONE TREE WAY ANTIOCH 94531 925-752-0002 20288 US HWY 18 APPLE VALLEY 92307 760-240-7654 19201 BEAR VALLEY RD 92308 760-247-4111 1000 COMMERCE AVE ATWATER 95301 209-357-4820...

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Hi my name is Susan Rita, and we're here at King Arthur Flour where we run the baking Education Center and the Baker's hotline the holidays are coming up, and I can tell you that on the Baker's hotline where we answer baking questions the biggest issue that people have after baking with yeast is learning how to make a good pie crust a lot of people are afraid of it we call that pie anxiety, so today I'm going to show you how to make a two crust pie, and it's a lot easier than you might think and with some of the tricks that I'll show you I'm hoping that you won't be afraid of it anymore so the first thing we need to do is measure out our flour it's very important that you have the right amount of flour so that you don't have a dry crumbly crust flour when it gets shipped has a tendency to get compacted every time it lands on a counter it settles down so what's in your bin can be kind of heavy the right way to measure flour is to take a scoop, and you want to stir it up a little make it a little fluffy put some air into it sprinkle it into your measuring cup and then use the straightedge to level it off, so a properly measured cup of flour should have four and a quarter ounce that's how much it should weigh if you just dig into this bin and pack it down this cup of flour is going to weigh almost twenty or thirty percent more than that one does so that is where your baked goods can have way too much flour in them, and they can be heavy and dry and crumbly so measuring is very important this pie crust uses three cups of flour I already have one already measured so here we go we're going to measure the second that's two and here goes the third three cups of flour we're going to take a teaspoon and a half of salt mix that in very lightly first I'm going to put in the shortening and this has been in the refrigerator, so it's a little cold you don't have to be too terribly fussy a lot of recipes in a lot of places that you'll see, so everything must be absolutely cold it's better than not, but I wouldn't get too hung up on it now I'm going to work this shortening into the flour with a pastry cutter a lot of recipes that you'll read say cut the fat in until it's the size of peas and in this case for the first half we're going to go just about there, so that's cut in pretty finely so if you can see the way that this looks it's got a little of lumps but nothing really, huge now the next thing that we're going to be putting into this is the butter, and we're going to put in four ounces of butter one stick and to make our lives easier I'm going to take a bench knife, and I'm just going to my bench knife is now done a big part of the work for me, I'm just going to scoop all this up toss it right in now I'm just going to get in here this is a nice Mud Pie kind of thing to make there is always the Mud Pie factor in cooking if you like to get your hands into things this is a great recipe to start with I'm just going to separate all these pieces of butter and...

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