Pie Crust IV


  • ½ cup vegetable shortening
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold water
  • Directions

  • Step 1

    Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.Add as much water as needed to hold together, and mix lightly with a fork.


  • Step 2

    Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold.Press into pan.For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.Fold up, and pinch so edge of pie is raised from rim.

  • Cook's Note

    For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim.Tuck top crust under bottom along rim.Seal with floured fork.

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