BASIC PIE CRUST

 

INGREDIENTS:                                                      EQUIPMENT:

2 cups All-Purpose Flour                                          Medium Mixing Bowl

2/3 c. Cold Shortening or Butter                              Pastry Blender

¼ tsp. Salt                                                             Measuring Equipment

6 – 8 Tbsps. Ice Water                                            Fork

Rolling Pin & Stockinette

                                                                               Pastry Board

Pie Tin or Ceramic Pie Plate

DIRECTIONS:

 

• Measure the Flour and combine with the Salt in mixing bowl.

 

• Cut the Shortening into the Flour with the pastry blender until it looks like coarse cornmeal.

 

• Sprinkle half the Water over the Flour mixture and mix gently with a fork; continue adding Water and mixing lightly until the Flour is moistened and will just hold together.  (DO NOT OVERMIX!!)

 

• Gather together into a ball.  Cut in half; roll out on pastry board, which has been lightly sprinkled with Flour.  Roll out with a stockinette covered rolling pin.  Roll to fit pie plate.

 

• Fit loosely into pie tin and proceed according to specific pie directions.

Yield:  2 Single Crust or 1 Double Crust