Pie crust Recipe
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Contributor: |
Contributor: Made with love from Mom, Grandma, Nana
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Category: |
Category: |
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Ingredients: |
Ingredients: One-crust pie
1½ cups flour
½ tsp salt
½ cup Crisco*
3 to 4 TBS ice cold water
Two-crust pie
2 ⅔ cups flour
1 tsp salt
1 cup Crisco
6 to 7 TBS ice cold water
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Directions: |
Directions:Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle water, one tablespoon at a time, mix until moistened and crumbly (1 to 2 tsp water can be added if necessary).
Gather dough into ball; shape into flattened round on lightly floured board, or counter. (For 2 crust pie, divide dough in half and shape into 2 flattened balls).
Wrap each ball in saran wrap and put in freezer to rest for 15 to 20 minutes.
Take out of freezer, roll dough on floured board, and with floured rolling pin,
roll dough 2 inches larger than inverted pan. Fold pastry into quarters; unfold and ease into pan.
For One-crust Pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold even with pan, flute. Fill and bake as directed in recipe.
For Baked pie shell, prick bottom and sides thoroughly with fork.
Bake in preheated oven at 475º for 8 to 10 minutes.
For Two-crust Pie:
Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1\2 inch from rim of pan. Roll second round of dough. Fold into quarters; place over filling and unfold. Trim overhanging edge 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Mark or make slits so steam can escape. Bake as directed in recipe. |
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Number Of
Servings: |
Number Of
Servings:1 to 2 crust |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: * Crisco shortening is the ONLY shortening I use. I find it mixes easily, and makes the crust flakey. Make sure everything is cold.
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