Sheri's Pie Crust

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  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Servings: 8 servings
Be sure to refrigerate Crisco shortening. Do not use at room temperature.

Ingredients

  • 1 cup water
  • 3/4 cup Crisco shortening
  • 1 teaspoon salt
  • 2 cup flour

Directions

    1. Begin by filling a cup with ice and adding water to fill. Set aside.
    2. Combine flour and salt. Cut in shortening until fine balls are formed.
    3. With a wooden spoon begin to toss flour mixture with 1/3 c. strained ice water. Do not add ice. Add more water in small amounts if needed. Do not handle this dough with your hands, it must stay cold.
    4. Once the water has been added and dough is "sticky" to touch. Turn onto a floured surface and divide in half. Set one half aside.
    5. Gently press dough down onto floured surface so you can begin to roll. With a rolling pin, begin at the center and roll outward. Continue to do this until dough is about the diameter of a pie pan and about 1/8" thick.
    6. Transfer dough onto pie pan. Repeat with the second half and use for a top crust or on another pie pan.
    7. Bake according to instructions on pie. If you would like an empty shell, place into a 425 degree oven for about 10-15 minutes. Turn the oven down to 350 degrees after 5 minutes.

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