Pie Crust

Single Crust

1 1/4 cups flour (Do not use self-rising!)
1/4 tsp. salt
1/3 cup shortening (lard)
4-5 Tablespoons cold water

Double Crust

2 1/4 cups flour
3/4 teaspoon salt
2/3 cup shortening (lard)
8-10 Tablespoons cold water

Sift together flour and salt. Cut in shortening until pieces are pea size. Sprinkle one Tablespoon of water over part of the flour mixture. Gently toss with fork. Push moistened dough to the side of the bowl. Repeat moistening using one tablespoon of cold water at a time until all the flour is moistened. (You may have to use more than the recommended amount but you don't want your mixture too become too wet or sticky.) Form dough into a ball.

On a lightly floured surface, use your hands to flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

Fold crust in half and place in center of pie plate. Unfold. Trim edges and crimp or press down with a fork along edges of pie crust.

For pre-baked shell: prick bottom and sides of pastry with a fork. Cover with foil and bake for eight minutes. Remove foil and bake for five more minutes (or until golden) at 450 degrees.

Note: I am not an expert at making pie crusts, but it has been my experience from knowledge passed down to me from my grandmother that the less the crust is handled, the more light and flakey it will be. The goal is to roll the dough out once. Using lard instead of shortening also makes a flakier pie crust.

Comments

Deb said…
Yep Mom always told me when I was growing up to not handle the pie dough to much when I was making a pie. Just stir it till it was mixed...and don't knead it. So that’s what I do now...only my (which was Mom's) recipe uses oil not shortening...I'm sure the principal of not over handling it is the same though. :)