Directions: |
Directions:In mixing bowl,combine flour and salt. Cut in shortening, using a pastry blender or two knives, until mixture is the size of small peas. Sprinkle water over mixture, a tablespoon at a time tossing and stirring lightly with a fork. Add water until dough is just moist enough to hold together.(too much water will cause the dough to be sticky and tough; too little water will make it crack around edges or just will not hold together when you roll it out. It always seems to take me more water to get my dough to hold together just add a T. at a time.)
Gather your dough and form into 2 balls. On a floured pastry sheet (if you don't have a pastry sheet,) you can just roll on counter top, flour the counter top enough so that your dough doesn't stick when you roll it out. Place in bottom of pan, trim the edge even with pan. Pour filling into bottom crust. Roll out top crust, place over filling leave about 1/2 inch over edge of pan , fold it under the bottom crust edge; seal, flute edges. Cut small slits to finished top to allow steam to escape while baking. In a pre-heated oven of 450º bake 10 minutes, turn oven down to 350, continue to bake 45 to 50 minute, till the top is nicely browned. |
Personal
Notes: |
Personal
Notes: I brush the top of my pie with a small amount of milk or egg whites and sprinkle a good pinch of sugar over the top before baking. If you need a single baked pie crust. After placing dough into pan, flute edge, prick bottom and side generously with a fork. Bake in a pre-heated oven set to 450 degrees for about 8 to 10 minutes,until nicely browned. Cool and fill.
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This recipe for Pie Crust is from