Pie Crust Recipe
Servings 2 10-inch crusts
- 2 cups flour
- 1 tsp salt
- 2/3 cups butter (1¼ sticks)
- ~1/3 cup cold water (approximate)
Preheat oven to 425 degrees. Lightly grease two aluminum pie pans.
Mix together flour and salt.
Cut in butter with a pastry blender until pieces are the size of small peas. To make the pastry extra tender and flaky, divide the shortening in half. Cut in the first half until the mixture looks like cornmeal. Then cut in the remaining half until like small peas.
Sprinkle 1 tablespoon of the water over part of the flour-shortening mixture. Gently toss with a fork; push to one side of the bowl.
Sprinkle the next tablespoon of water over the dry part; mix lightly. Mix gently until all is moistened.
Gather up with fingers; divide the dough in half and form it into two balls.
On a lightly floured surface, flatten the ball slightly and roll to 1/8-inch thick. If the edges split, pinch them together. Always roll spoke-fashion, going from center to edge of the dough. Use light strokes.
Transfer pastry to pie pan. Fit loosely onto the bottom and sides. Trim to 1 inch beyond the edge. Fold under and flute. Prick the bottom and sides well with a fork—to prevent puffing as the shell bakes.
Bake until pastry is golden, approximately 10 to 20 minutes.
