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



  • 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


 Note:  Custard and Cream Pies require a blind baked crust.  To blind bake the crust, pike holes in the bottom of the crust with a fork and then place a piece of aluminum foil inside the crust;  add some pie weights or dried beans and bake for 15 minutes.  Remove the weights and foil and continue baking until the crust is a golden brown color.

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