Pie Crust
Source of Recipe
Betty Crocker Cookbook
Recipe Introduction
My Mom taught me how to make a great pie crust!
List of Ingredients
For a single crust pie:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening
4 to 5 Tbs. ice water
For a double crust pie:
2 cups all-purpose flour
1 tsp. salt
2/3 cup Crisco shortening
5 to 7 Tbs. ice waterRecipe
Sift flour and salt together.
Cut in shortening with pastry blender until
pieces are the size of small peas.
Sprinkle 1 Tb. water over part of mixture.
Gently toss with fork and then push to side of bowl.
Repeat until all is moistened.
Form into a ball.
(Or for two crust pie, form into two balls.)
Mold the ball till it is smooth, with no cracks.
Flatten ball on lightly floured surface.
Roll out evenly to desired size till it extends
an inch or so beyond the size of your pie plate
and till it's approximately 1/8 inch thick.
Gently fit into pie plate.
*****
For a single crust pie:
Trim edges to 1/2 to 1 inch beyond edge.
Fold under and flute edges with thumb and forefingers.
If you are baking the crust alone, without filling,
prick the sides and bottom well with a fork.
Do not prick if you are adding filling before baking.
Bake at 450 degrees for 10 to 12 minutes or until golden.
*****
For a double crust pie:
Trim lower crust even with rim of pie plate.
Fill pie with desired filling.
Gently place second crust on top of filling.
Make slits in center of top crust.
Trim top crust 1/2 inch beyone edge.
Tuck top crust under edge of lower crust.
Flute edge of pastry as desired.
Bake according to pie directions.
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