Homemade Pie Crust (Pa Dutch Country)
photo by NoraMarie
- Ready In:
1 9 inch pie crust
- 2 1⁄4 cups flour
- 2⁄3 cup shortening
- 1⁄2 teaspoon salt
- 1⁄3 cup cold water
- Combine flour and salt in mixing bowl.
- Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
- Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
- Roll dough into a round ball, handling as little as possible.
- Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
- Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
- Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
- Turn edge under and flute with fingers to make a standing rim.
- Prick shell all over with a fork to prevent air bubbles.
- If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
I want to write the worst review I can think of. I am so upset and I need to just cry and get a hug. This was so hard to make. I tried my hardest, but the instructions just don't give enough information! I wasted so many quality ingredients and so much quality time. Not to mention I got flour every where and I ended up throwing the ball of crumbly dough into the trash and I missed and it went flying all over my dining room and my little brother got really mad.
RECIPE SUBMITTED BY
I love to cook and I love to bake even more. Obviously growing up here in Lancaster County (PA Dutch Country), I come from a long history of women who were homemakers with many children and cooking and baking were MANDATORY every night. 3 course meals with freshly baked desserts were staples every day growing up in my family. I, on the other hand, am a busy, professional, business owner with very long/late hours. I try to make as many homemade meals as possible but it is very difficult with my work schedule. In this neck of the woods, most recipes we grew up on and love are all stored in the mind only, no paper trails to be found. There are so many recipes I've gathered from watching my mom cook & bake over the years that are consider comfort food to me that I must take the time to write down the measurements so I can share them with all of you. I feel it's the least I can do after all of the wonderful new recipes I've obtained from everyone here. I just love to try new recipes and experiment with new ingredients.