It took me a while to feel comfortable making pie crust. There is an art to making pastries- and I definately have not figured it all out, but I am still suprised at how quick and simple it is to make a pie crust.
8 or 9 inch One Crust Pie
(if you are making a two crust pie, just double the ingredients)
Ingredients:
1/3 cup plus 1 tablespoon shortening
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 Tablespoons cold water
Cut shortening into flour and slaut until particles are size of small peas.
Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of boal. The water is tricky. I usually add a few extra Tablespoons. You want to have a rollable dough.
Gather pastry into a ball. (If you are doing a 2 crust pie, divide dough in half) Flatten on lightly floured surface. Roll pastry 2 inches larger than pie plate.
Fold pastry into quarters & carefully transfer to pie plate. Unfold in pie plate and press firmly against the bottom and side.
Trim overhanging edge of pastry 1 inch from rim. Fold & roll pastry under until even with edge of plate. Use your fingers or a fork to flute the edges.
Fill crust as directed in recipe
Bake at 475 until light brown (or according to recipe)
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