Basic Pastry for 1 and 2-Crust Pie
Source of Recipe
TeriOh Scrapbooker
List of Ingredients
For 2 crust Pie:
2 C all-purpose flour
1/2 tsp salt
3/4 C shortening (I use bars of Crisco)
5-6 Tbsp cold water
For 1 Crust Pie
1-1/3 C all-purpose flour
1/2 tsp salt
1/2 C shortening
3-4 Tbsp cold water
Recipe
For 2 Crust Pie
Stir flour and salt together. Cut shortening into flour mixture until it resembles coarse crumbs. Add cold water, 1 Tbsp at a time, stirring or cutting after each addition, until dough holds together in a ball. Divide into two balls, one slightly larger than the other. Roll out to 1/8" thickness. (You know the rest!)
For 1 Crust Pie
I actually usually double the 1-crust recipe for a 2-crust pie, or make the 2-crust recipe for a 1-crust pie and then make the leftovers into cookies (roll out, sprinkle heavily with cinnamon-sugar, cut into strips, and bake for about 5 minutes) because my kids LOVE them. And I hate having a skimpy edge on my pies!
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