Pie Crust
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
1 pie
ingredients
- 1⁄2 cup shortening
- 1 1⁄3 cups flour
- 3⁄4 teaspoon salt
- 2 -3 tablespoons cold water
directions
- Cut shortening into flour and salt until it has pea sized lumps. Sprinkle in cold water 1 tb at a time, tossing with a fork until flour is moistened and pastry almost clears side of bowl.
- Gather pastry into a ball, shape into flattened round on lightly floured board. Roll out evenly with floured rolling pin to two inches larger than inverted pie pan. Trim if necessary.
- Fold pastry into quarters, align point with center of pie pan and unfold. Press into corners and crimp the edges.
- For one crust pie, fill and bake as directed. For blind baked pie shell, prick bottom with fork and bake at 475 degrees F for 8-10 minutes, until lightly brown and cool before filling. For two crust pie, make a double batch, fill pie and lay other crust over top, crimping edges of two crusts together (be sure to cut slits in top for steam).
- Tip: to keep crimped edges from excessive browning, cover with strips of foil until the last 15 minutes of baking.
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