Traditional Pastry Piecrust

In ‘Perfect Pies’ by Michele Stuart

• Ready In: 1 hr 5 mins
• Yields: 1 double crust piecrust

Ingredients

• 2  cups unbleached all-purpose flour
• 1  teaspoon salt
• 3⁄4 cup Crisco shortening, cold
• 2  tablespoons Crisco shortening, cold
• 5  tablespoons  ice-cold water
• 1⁄2 cup heavy cream

Directions

1. In a medium bowl, mix together the flour and the salt.
2. Add the Crisco to the flour mixture.
3. Use a pastry blender and mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs.
4. Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next.
5. You may have to use 1 more or 1 less tablespoon of water than the amount recommended, depending upon the humidity in your kitchen at the time of baking.
6. You will know you have added just the right amount of water when the dough forms a ball that easily holds together.
7. Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30 minutes.
8. Once the dough has chilled, divide the ball in half.
9. Roll out dough on a lightly floured surface, place dough in pie pan; crimp edges; brush heavy cream over the crimped edges to create a perfect, golden brown finish.
10. Line the bottom of the crust with parchment paper and place pie weights on top to ensure the edges do not fall into the shell while the crust is baking.
11. Prebaked pie shells—bake the crust at 425 degrees on the middle rack of the oven for 15-20 minutes, or until a golden brown color is achieved.
12. Before removing the shell from the oven, make sure that the crust under the parchment paper has turned a golden brown.
13. Partially baked pie shells—bake the pie shell for only 10 minutes so the crust only begins to bake.