Pie Crust
The secret to a tender, flaky pie crust is to handle it as little as possible when mixing and rolling.
Ingredients:
| all purpose flour | 1 cup |
| salt | 1/2 tsp |
| vegetable shortening | 1/3 cup |
| cold water | 4 tbsp |
1. Combine flour and salt in mixing bowl. Cut in solid shortening with a pastry blender or 2 knives until mixture is the size of lentils.
2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to the driest parts while pushing lumps to sides, only until dough is just moist enough to hold together.
3. Form into a ball, then flatten to 1/2 inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1 1/2 inches. Roll from the center outwards each time. Smooth edges with hands to keep it round.
4. Fit crust loosely into pan, flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450 F degrees oven for 10-12 minutes until golden brown. Cool completely before filling.
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