Recipe by FLUFFSTER
This recipe has been used for years, and always comes out great every time.You'll do yourself proud with this one! Source: Internet. You can easily double this for a two-crust pie. Resting dough included in cooking time. This recipe was on the internet some years ago and was created by Hope Pryor.
- 1 1⁄3 cups all-purpose flour
- 1⁄2 cup Crisco or 1⁄2 Butter Flavor Crisco
- 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon coarse salt
- 3 tablespoons ice water
Directions See How It's Made
- Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it; the heat from your hands will melt the shortening, causing the pastry to be "heavy," not light and fluffy.
- Once the mixture is the right texture,, add the ice water and combine with a fork. It may appear to need more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap it with plastic, and refrigerate at least 30 minutes.
- Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but soft enough to work with.
- Using a floured rolling pin,roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whichever is easiest for you.