How To Make The Perfect Pie Crust.
Baking a homemade pie crust can be tricky. To make it tender and flaky follow these steps.
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How To Make The Perfect Pie Crust
For a single pie shell or one 8 inch double pie crust:
- 1 and 1/2 cups sifted all purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 4 to 5 Tablespoons cold water
For one 9 or 10 inch double crust pie or one 8 or 9 inch lattice top pie:
- 2 cups sifted all purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 5 to 7 Tablespoons cold water
Sift together flour and salt. Cut in shortening with pastry blender or blending fork until pieces are the size of small peas.
To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until looks like small peas.
Sprinkle 1 Tablespoon of the water over part of the flour mixture. Gently toss with a fork; push to one side of bowl.
Sprinkle next Tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into ball. ( For two crust pie, divide dough for upper and lower crust. Form each in ball.)
On a lightly floured surface; flatten ball sightly and roll 1/8 inch thick. If edges split, pinch together. Always roll dough from center to edge. Using light strokes.
To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides. Trim 1/2 to 1 inch beyond edge; fold under and flute.
If baked pie shell is needed, prick bottom and sides well with a fork. Bake in very hot oven (450 degrees F.) 10 to 12 minutes.
If filling and crust are to be baked together, do NOT prick pastry. Pour in filling and bake as directed in pie recipe.
Wrap any extra dough in aluminum foil or several thicknesses of waxed paper; store in refrigerator until needed.
To make double crust pie:Prepare pastry as directed above. Fit the lower crust in pie plate. Slash upper crust with your own design. Trim lower crust even with the rim of the pie plate, moisten the edges. Add your filling, then add top crust; trim 1/2 inch beyond edge; tuck it under edge of the lower crust (this seals in the juice). Crimp edge. Bake as directed in your pie recipe.