Recipe by laurenpie
The old standard, tweaked for easier rolling. Works best with chilled flour; I use refrigerated (regular, all-purpose) Pillsbury flour. My favorite rolling surface (since my kitchen doesn't have a dough board) is simply a large old-fashioned thin cotton "tea towel", held down on its corners by 4 large heavy cans. After rolling you can easily fold and lift the pie crust using the tea towel, and then easy cleanup! Note that you can substitute butter for some or all of the shortening.
- 1 1⁄4 cups flour, chilled
- 1⁄2 teaspoon salt
- 1⁄2 cup butter-flavored Crisco shortening
- 2 -3 tablespoons ice water
- flour, for rolling
Directions See How It's Made
- Combine chilled flour and salt.
- Cut in shortening until you you achieve the appearance of little crumbs. This can be done using a pastry cutter (surprisingly fast and easy), a fork (much more difficult), a food processor (I haven't tried) or the dough hook of your Kitchen Aid mixer (my preferred method).
- IMPORTANT: After this point avoid over-mixing or over-handling the dough (makes the baked crust too hard), and work quickly so that the dough is still cold when you go to roll it out.
- Sprinkle 2 Tbsp iced water over your dough, then quickly but gently stir inches Your dough should start to stick together and form into a soft ball.
- If necessary, stir in another 1 Tbsp iced water. You'll find this will be necessary if your dough isn't yet sticking together.
- Form your dough into a soft ball. Sprinkle your rolling surface and your rolling pin with flour, roll out the dough, place in pie tin and crimp the edges.
- If your pie requires a PRE-BAKED crust: bake for 7 minutes at 425 degrees.
- Substitute equal amount butter for half (or even all) of the shortening. Tastes great, but doesn't hold it's shape quite as well, so chill about 20 minutes in the freezer before filling/baking.