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Basic Pie Crust 101

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“This recipe has been used for years, and always comes out great every time.You'll do yourself proud with this one! Source: Internet. You can easily double this for a two-crust pie. Resting dough included in cooking time. This recipe was on the internet some years ago and was created by Hope Pryor.”
READY IN:
50mins
YIELD:
1 9-inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it; the heat from your hands will melt the shortening, causing the pastry to be "heavy," not light and fluffy.
  2. Once the mixture is the right texture,, add the ice water and combine with a fork. It may appear to need more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap it with plastic, and refrigerate at least 30 minutes.
  3. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but soft enough to work with.
  4. Using a floured rolling pin,roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whichever is easiest for you.

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