Prep 10 mins
Cook 15 mins
Posted for my family. This is the recipe that Mom and Aunt Phyllis used. Double for a double-crust pie, triple for a large cobbler.
- 1 cup flour
- 1⁄2 teaspoon salt (I USE HALF THIS AMOUNT)
- 1⁄3 cup butter flavor shortening
- 3 tablespoons ice water
- If you need a pre-cooked pie crust, preheat oven to 350 degrees.
- Whisk flour and salt in mixing bowl.
- Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
- Add most of the water, sprinkling it around. Mix with a fork, adding remaining water if needed. Be careful not to overwork dough after adding water.
- Gently form into a ball with your hands, then into a disk shape. Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
- Sprinkle flour on dough board, rolling pin and your hands.
- Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
- Flip dough once, before it gets too thin. Before flipping, sprinkle flour on it.
- When finished rolling, fold in half and transfer to pie plate.
- Trim dough 1/2" outside of pie plate and turn under. Crimp with your fingers.
- If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
- If needed, you can gently press the bottom of the crust down about half way through cooking.