Perfect Baked Pie Crust
Source of Recipe
unknown
Recipe Introduction
NOTES : The secret to a tender, flaky pie crust is to handle it as little as possible when mixing and rolling. To make crust for 2-crust pie you can easily double this recipe.
List of Ingredients
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
4 tablespoons cold waterRecipe
Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together.
Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450ºF oven for 10-12 minutes until golden brown. Cool completely before filling.
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