Basic Pie Crust
Source of Recipe
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Recipe Introduction
Determine how many crusts you wish to make. A double crust counts
as two. I usually meke either 2 or 4 at a time.
List of Ingredients
# of crusts salt flour shortening water
2 1 1/2 t 2 cups 1 cup 1/2 cup
4 3 t 4 cups 2 cups 1 cup
6 4 1/2 t 6 cups 3 cups 1 1/2 cups
Recipe
Remember, the less you mess with the mixture, the better it will
be. So if you are used to mixing everything to death (like me) try
to control yourself!!! ;)
Also, they say you are supposed to use very cold water, so I always
do.
I use a really large, wide bowl to mix my crust. I don't sift the
flour or anything. I just measure it out and spread it out in the
bowl. Sprinkle out the salt over the flour. Using a pastry
blender, I blend the shortening into the flour until it is about the
size of a pea. You don't want for it to be too small. Then, use
your hand and spread the mixture out as much as you can in the
bowl. Take the water and cover the opening with one hand, sprinkle
the water gently over the flour mixture. Try to spread it out as
much as possible. (this makes for less actual stirring and folding
of the water is spread out well.) Whe you have used all of the
water, I use a spatuala and kind of fold/stir the crust until it is
mixed JUST well enough to make a ball with it. Do not stir it any
more than you have to. Then, divide the crust into as many balls as
you need, and roll out.
I read about not working the dough very much in the Tightwad
Gazette, and, doing it this way, I have never had one to fail. Hope
this helps someone!
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