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Perfect Baked Piecrust




Source of Recipe


Internet


List of Ingredients




1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
4 tablespoons cold water


Recipe



1. Combine flour and salt in mixing bowl. C
ut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas.

2. 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.

3. 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.

4. 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 450-degree oven for 10-12 minutes until golden brown.
Cool completely before filling.


Serving Ideas : Use this recipe when you need a prepared crust or pastry.

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.