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Pastry-Pie Crust
two crust pie

1 1/2 cups flour
1/2 cup shortening
1 teaspoon salt
2 1/2 to 3 tablespoons water

In a mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of peas. sprinkle 1 tablespoon of cold water over part of mixture; gently toss with a fork. Push to the side of the bowl. repeat until it is all moistened. Form the dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto 9 inch pie plate. Ease pastry into pie plate. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, roped or scalloped edge.

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