Basic Pie Crust
The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat larger than the pie pan it is to fill.
The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat larger than the pie pan it is to fill.
Yield:
This makes enough pie crust for one two-crust (9-inch) pie or two 9-inch shells.Ingredients
2 cups flour
3/4 cup shortening
1 teaspoon salt
Instructions
Sift together the flour and salt upon a board or marble surface and cut in the shortening with a pastry blender or 2 knives until thoroughly mixed and like coarse sand.
Make a paste of 1/4 cup flour and 1/4 cup cold water and add to the above mixture quickly and lightly with a fork. Shape into a ball, cover the dough and chill thoroughly. When chilled roll the dough out on a lightly floured surface. With a little practice it is easy to make good pie crust, but if you are inexperienced, or in a hurry, the commercially prepared sticks make excellent pie crust too.
