Directions: |
Directions:Preheat oven to 425*.
To make crust, combine flour, sugar and salt in a large bowl or food processor fitted with metal blade. Add shortening and mix together with your fingers or process until mixture resembles coarse meal. In separate bowl, add ice cold water, lemon juice and egg, and mix until well-combined. Add liquid to flour mixture and mix gently until a soft dough forms. Handle as little as possible!!! Refrigerate for at least one hour. Turn dough onto a pastry cloth or lightly floured surface; thinly roll into a 12" circle and fit into pie plate. Set aside while you prepare pie filling; fill pie tin with fruit filling; place several dabs of butter strategically on top of pie filling Roll out top crust on pastry cloth; trim to approximate circle size to fit bottom crust. Fold rolled dough in half and using a large spoon, cut designs into top crust and place top crust on. Trim top edge 1/2" extended beyond bottom crust, then fold the top crust under the bottom crust, flute and slit top, if not done before so. For filled pies, brush top crust with 1 egg and a Tablespoon of milk/cream that has been well-beaten, just before baking. Makes one 9" double-crust pie or two 9" single-crust pies.
Bake 425* for 10-12 minutes for single crust, unfilled pastry.
For a double crust pie, bake at 425* for 15 minutes, then lower oven temperature to 350* and bake an additional 40 minutes or until a beautiful golden brown. |
This recipe for Jan's Never-Fails Pastry Crust is from