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Basic Pie Crust

 
 
 
This makes two good-sized crusts - not skimpy!
 
3 cups    Sifted flour (sift before measuring)  
1 tsp    Salt  
1-1/4 cups    Shortening (preferable pre-measured in stick form)  
8 Tbsp    Cold water (you may need 1 or 2 more!)  
 
1 I do this in the Cuisinart - otherwise: cut shortening into 1 Tbsp pieces and add to sifted ingredients using a pastry cutter to blend the flour and fat until it reaches the consistency of cornmeal.
2 Add 8 Tbsp of water, mixing , first with a spoon, then with hands to form a ball. If pastry seems dry and crumbly, add up to 2 more Tbs water, 1 Tbs at a time, until dough will hold a ball shape.
3 Wrap in plastic or cover bowl with plastic and refrigerate for 1 hour.
4 Divide dough into 2 pieces. Return one to the refrigerator. Lightly sprinkle a board with flour. Rub a rolling pin in the flour. Flatten dough into a disc and roll into a circle, about 2 inches wider than the pie pan. Roll dough around pin and fit into pie pan.
5 To pre-bake a single crust, preheat oven to 450°. Prink bottom and sides of crust with a fork. Bake for 10 minutes.