Basic Pie CrustYield: 1 9” pie crust Ingredients |
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Directions:
Combine flour and salt in mixing bowl. Cut in shortening with a pastry blender or a fork until mixture is uniform (mixture should be fairly coarse). Sprinkle with water, a tablespoon at a time; toss lightly with fork or pastry blender. When all the water has been added, work dough into a firm ball. If the dough is too crumbly, you may have to add a little more water. Add it in very small increments (teaspoon) until your dough just begins to come together. Do not add too much water; if your dough is flakey before you bake it, it will be nice and flakey after you bake it.
Press dough into a flat circle with smooth edges. On a lightly floured pastry cloth or pastry board (or other flat, clean surface), roll the dough to a circle 1/8 inch thick and about 1 1/2 inches larger than the inverted pie plate you're going to use. Pick dough up and gently ease it into the pie plate, being careful not to stretch the dough. Trim any excess edges 1/2 inch or so beyond edge of pie plate; fold under to make double thickness around rim. Flute the edge with your fingers by pinching the crust.
To bake without filling: Preheat oven to 425 degrees. Prick bottom and sides of the crust with a fork. Bake for 10 - 15 minutes or until edges are golden brown.
To bake with filling: Preheat oven to temperature stated in the recipe. Do not prick the dough. Bake according to the recipe.
