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Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but it will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
Divide the dough into two balls. Roll the bottom crust out 2 inches larger than the pie pan. Ease it into the pan, fitting it loosely but firmly. Roll out the top crust. Fill the pie generously, then put on the top crust and prick in several places with a fork or cut vents in it. Or cover the pie with lattice strips. Crimp or flute the edges. Bake as indicated in the filling recipe.
I usually roll the crusts in wax paper, as it makes it easier to get into the pan
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