Basic Pie Crust

There is nothing wrong with buying store bought pie crusts, but making your own is easy and cheaper.  I always have flour and vegetable shortening, so this recipe is one that I use most often.

 

Pie Crust

(makes two crusts)

Ingredients

2 cups all purpose flour

½ teaspoon salt

2/3 cup vegetable shortening

6-7 tablespoon cold water

 

Directions:

1.    Stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea sized.

2.    Sprinkle 1 tablespoon of water over part of the mixture and toss with fork or pastry blender.  Repeat using one tablespoon of water at a time until the dough is moistened.

3.    Divide dough in half.

4.    Using rolling pin, roll out one ball of dough at a time until about 12 inches in size.

Food processor in storage = pastry blender :(

5.    There are a few ways to transfer rolled out dough into a pie pan. 

a.    One way is to fold dough lightly in half, then in half again.  Take folded dough and place in pie plate and “unfold”

b.    A second way I’ve used is to roll dough onto the rolling pin and then “unroll” dough onto pie plate.

Another (much easier) way to make pie dough is to use a food processor.  Perform step 1 and pulse processor to cut in shortening.  Then add water 1 tablespoon at a time and continue to pulse until dough is moist. 

 Tip of the day:

Hate cleaning vegetable shortening out of measuring cups?  I’ve found that if you line cup with plastic wrap, then pack in shortening, it will not only come out clean, but you will get the full amount measured into your recipe.  This works wonderful for peanut butter as well!