My Favorite Pie Crust
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This recipe is on the label of Crisco Shortening and has been there for as long as I can remember. You can use all butter or half butter and shortening. I personally prefer a butter crust, as it has a very nice flavor, but the shortening crust is flakier. It's your choice!
INGREDIENTS
SINGLE CRUST
1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup chilled shortening or butter, or half of each
3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11-inch circle. Line 9-inch pie pan. Flute edges. Chill until use.
If pie recipe calls for a prebaked pie crust, preheat oven to 425 degrees. Prick sides and bottom of pie shell with fork. Place pie weights or dried beans in bottom of shell to keep flat while baking. Bake for 10 to 15 minutes or until crust is brown as desired.
DOUBLE CRUST2 cups sifted flour
1/2 teaspoon salt
3/4 cup chilled shortening or butter, or half of each
6 tablespoons cold water
Follow the recipe for single pie crust. Divide dough into 2 portions. Roll top portion as desired.
NOTES - For a tender, flaky crust, NEVER overwork the dough or use too much water. It seems that the flakier crusts almost fall apart as you roll them. Pie dough can be wrapped in plastic wrap and placed in the refrigerator to rest for 30 minutes before you roll. You can also make your dough 1 or 2 days ahead of time, rolled out or not, and refrigerate until ready to use.