Directions: |
Directions:Sift together in a bowl, 1 c. flour and 1/2 t. salt. Cut in with 2 knives the shortening, until pieces are the size of small peas. Sprinkle gradually over mixture, about 1 Tbsp. at a time, the 2-3 Tbsp. of cold water, mixing lightly with a fork after each addition. Add only enough water to hold the pastry together. Work quickly, do not overhandle or the crust will be tough. Shape into a ball and flatten on lightly floured surface.
Roll with rolling pin from center to edge into a round, about 1/8" inch thick and about 1 inch larger than the overall size of the pie pan. With knife or spatula, loosen pastry whenever sticking occurs. Lift pastry slightly and sprinkle flour underneath.
When pastry is to desired size, loosen 1/2 of pastry from surface with spatula and fold over other half loosely. Loosen remaining pastry and fold into quarters loosely. Gently lift and lay in pie pan, then unfold pastry, fitting it to the pan so that it is not stretched.
Trim edge with sharp knife to overlap 1/2". Fold extra pastry under at edge and pinch edges together. Thoroughly prick bottom and sides with fork. Bake at 450º for 10-15 minutes until light golden brown. |
Personal
Notes: |
Personal
Notes: It can be difficult to get the crust to the right consistency and not tear it, but I think the effort is worth it. Pie crusts made from scratch taste so much better than frozen pie shells. For flakiest crust, use lots of shortening and be careful not to overwork the dough.
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