Plain Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For 1 single-crust pie:
1½ cups sifted all-purpose flour
½ tsp salt
½ cup shortening
4 to 5 Tbsp cold water
For one 8, 9, or 10 inch double crust or lattice top pie:
2 cups sifted all purpose flour
1 tsp salt
⅔ cup shortening
5 to 7 Tbsp cold water
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Directions: |
Directions:Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 Tbsp water over part of mixture. Toss gently with fork, push to side of bowl. Repeat until all is moistened. Form into a ball. Flatten on lightly floured surface and roll from center to edge till ⅛ inch thick.
TO BAKE SINGLE-CRUST PIE SHELL: Fit pastry into pie plate; trim ½ to 1 inch beyond edge. Fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick). Bake at 450 degrees for 10 to 12 minutes or till golden.
FOR DOUBLE CRUST PIE: Trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well filled pie. Trim ½ inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as described above. |
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Personal
Notes: |
Personal
Notes: This is my go to pie crust.
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