Perfect Pie Crust
This is the simplest pie crust you can imagine making, and every single time I’ve ever served this or taken a pie somewhere, I’ve gotten compliments on the crust.
Ingredients
Equipment
Method
- Sift the flour and salt together, then cut in the shortening with a pastry blender or a fork until the particles are the size of small peas.
- Add the cold water gradually, stirring gently, until the dough forms a ball. Handle it as little as you can. The less you work it, the lighter and flakier it bakes.
- Shape into a ball, flatten it on a floured surface, and roll it into an 11-inch circle.
- Fold the dough into a wedge, lay it in the pie plate, and unfold it gently.
- For a single-crust pie, fold the edges under and crimp. For a double crust, add your filling, lay on the second crust, and crimp the edges together.
- For a pre-baked crust, prick it all over with a fork and bake at 475°F for 8 to 10 minutes, until lightly browned.
Nutrition
Notes
For a recipe with a top crust, double these ingredients.
link isn't working for the contest for me