Basic Pie Crust
Here is your basic pie crust recipe. This is for a single crust pie. If you want a double crust, bottom and top crusts, just double the ingredients in the recipe.
This recipe calls for shortening, but if you just don’t have any shortening butter can be substituted. The reason I use shortening is that is provides for a lighter crust which I enjoy a lot. A light, flaky crust. Butter will suffice, but you won’t have the same light, flakiness as you would get with shortening.
Bake time: Per recipe you make the crust for or 10 minutes at 400 degrees.
1 1/2 cups flour 1/3 cup shortening 1/4 cup cold water (sprinkle at a time)
In a bowl mix salt with the flour. Add shortening, With two butter knives, or a pastry blender, “cut” the shortening into the flour until it has become blended with tiny balls in it.
Sprinkle with some of the cold water, mix with a fork or spoon. Sprinkle with more water, mix. Continue until all flour is absorbed and a ball can be formed. Not too many sprinkles of water or the pastry will become sticky.
On a floured surface put the pastry ball and use a floured rolling pin to roll it into a sheet about 1/4 inch thick.
Transfer to pie dish. Allowing edges to lay over the edge. Trim edge and tuck under any extra edge.
Fill and bake according to the recipe you are making. Can be precooked at 400 degrees for 10 minutes.