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A Good Pie Crust too Make




Source of Recipe


Internet


List of Ingredients




1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/3 cup vegetable shortening
1/2 teaspoon salt
3 tablespoons cold water, plus 1-2 teaspoons extra as needed


Recipe



Mix the flours together with the salt in a medium-sized bowl.
Using a fork, cut the shortening into the flours until you have a coarse mixture consisting of lots of pea-sized particles.
Add just enough water, tablespoon by tablespoon, until the flour is moistened and can be gathered into a dough-ball. You can add the extra water if you need some, but be very careful. If you add too much, you will have to start over again.
Roll the dough out on a lightly floured board until it is 2" wider than your inverted pie plate. I used one of those new-fangled plastic flexible cutting boards. It worked great, after i had the dough rolled out, I just flipped the whole thing over my pie plate and then peeled it off. You could also use waxed paper or you could fold the dough into quarters, then carefully lift it, and place it into your pie plate to unfold.
Gently push the dough into the pieplate. Pull off dough in areas where there is too much and mash it into areas where there isn't enough. Make the dough edge pretty using a fork to flute the edges, by folding and rolling the edge under, or by using your hands.
Follow instructions for pie crust in the recipe you are using. Generally, it is a good idea to prick the crust all over with a fork to make air vents. In most cases, I recommend prebaking the crust at 425F for ten minutes. Then fill and bake.