Ingredients: |
Ingredients: 2 cups flour, all purpose
1 teaspoon salt, I like sea salt
1 cup shortening, less for single blind baked crust, see recipe notes**
½ cup very cold water, more may be needed*
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Directions: |
Directions:Mix flour and salt.
Cut in shortening with pastry blender or knives using a cutting motion, no stirring, only a short cutting motion to form small pebble like pieces with flour, shortening and salt.
Add 1/2 cup water all at once.
Fold ingredients with fork until flour is absorbed and dough comes together. If needed, add more cold water, a tablespoon or two at a time, until the dough resembles something similar to biscuit dough. It should be damp, but not sticky. Do not add too much water.
Divide dough in half for two pie crusts. The dough should be soft and not sticky. If sticky, roll in a bit of flour.
Flour surface and rolling pin well. I use about 1/4 or more cups of flour on surface and spread in circle. Keep the rolling pin floured.
Flatten dough with hand to make round disc shape.
Roll out from center to about 1/8” thickness. Place the pie plate on top of the dough. The dough should be rolled out approximately 2 1/2 inches past the edge of the pie plate, to allow for the dough to sink into the corner of the pie plate, and also extend over the edge of the plate so an outer crust is easily formed.
Fold dough in half, lift onto pie plate.
Open and shape to pan, make sure to gently press the pastry into the corner of the pie plate.
Cut off excess dough if making a single pie crust. If making a pie to be baked with filling, fill the pie shell, top with crust if desired (if making apple or other fruit pies). Follow pie recipe directions. |
This recipe for Pie Crust is from