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Pie Crust

From the kitchen of Jan Daum

Pies - makes 2 servings

Prep time: 20 mins
Cook time: 45 mins
Rest time: none

4 ingredients

  • 1 cup Shortening
  • 2 cups Flour
  • 1 teaspoon Salt
  • 1/3 cup Water

9 steps

  1. In a large bowl, combine flour and salt.
  2. Cut in shortening with fork, knife, or pastry cutter until mixture resembles coarse crumbs.
  3. Stir in very cold water just until mixture can form a ball. Handle as little as possible once the water is added, and keep dough cool.
  4. Divide dough in half, and lightly shape into balls.
  5. Put abundant flour on countertop, place one ball on the flour, swat it to flatten it a bit, flip it over so the top side is also floured.
  6. Roll out dough, flopping it and turning it so it keeps adequate flour, and is turning out round (or desired shape). Don't overwork it.
  7. Place in pie dish. Roll out top crust. (if dough is too tender, or breaks when transferring, you can roll it out on floured wax paper, and use the waxed paper to transfer the crust to the pie dish)
  8. Fill pie, place top crust, fold edge of bottom crust up over edge of top crust to form crimped edges that theoretically won't let the juice ooze out (ha ha!). Pierce top of pie to allow steam out. This is most entertainingly done in some design. Sprinkle with sugar.
  9. Bake pies at 375 F for 45-50 minutes, unless otherwise directed. A single crust in an empty dish bakes 10-15 minutes, with forks in to weight it down, for use in making cold pies.


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