How to make it

  • 1. Heat oven to 475⁰ F. (250⁰ C).
  • 2. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
  • 3. Sprinkle with cold water, 1 Tbs. at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 4. Gather pastry into a ball. Shape into flattened round on lightly floured surface.
  • 5. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.
  • 6. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate.
  • 7. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 8. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
  • 9. Bake 8 to 10 minutes or until light brown; cool on wire rack.
  • If you have trouble with the pie crust puffing up from the pan, fill it with dried beans to hold it down. The crust will have a perfect pan shape and you can use the same beans over and over. Works even if you’re using store bought pie crust.

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