Pie Crust

Adapted from Better Homes and Gardens New Baking Book

Single Crust Pie	Double Crust Pie
1 ¼ cups all-purpose flour	2 cups all-purpose flour
¼ teaspoon salt	½ teaspoon salt
1/3 cup shortening	2/3 cup shortening
4-5 Tablespoons cold water	6-7 tablespoon cold water

1.     In a medium mixing bowl stir together flour and salt.  Using your hand, cut in shortening until pieces are pea-sized.

2.     Sprinkle 1 tablespoon of the water over part of the mixture: gently toss with a fork.  Push moistened dough to the side of the bow.  Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.  Form dough into a ball.

3.     On a lightly floured surface, use your hands to slightly flatten dough.  Roll dough from center to edge into a 12-inch circle. 

4.     To transfer pastry, wrap it around a rolling pin.  Unroll pastry into 9-inch pie plate.  Ease pastry into pie plate, being carful not to stretch pastry.

5.     Trip pastry to ½ inch beyond edge of pie plate.  Fold under extra pastry.  Crimp edge as desired. 

Note:  When I am making a lot of pies, like Thanksgiving and Christmas, I will cut the shortening in my hand, but pulse my Kitchen Aid to add the water, instead of using a fork.  Don’t overmix!