Updated: May 18
from The Fanny Farmer Cookbook
This is my go to pie crust. There are so many ways to make a pie crust some more complicated than others. I found this recipe always works and never disappoints.
Ingredients 9 " Pie Crust
1 ½ cups flour
¼ tsp salt
1/2 cup shortening. (I use Crisco sticks)
3 - 4 Tbsp cold water
Ingredients 9 " Pie 2 Crust
2 ½ cups flour
1/2 tsp salt
3/4 cup shortening. (I use Crisco sticks)
6 -7 Tbsp cold water
Use the lowest oven rack and Preheat the oven to 425.
Mix the flour and the salt in a medium bowl.
Cut in the shortening with a pastry blender, fork or two knives. Do not over mix as the bits of shortening are what makes the crust flaky. Combine until the mixture resembles coarse meal, there will be crumbs and small bits and pieces.
Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
Roll the dough out 2 inches larger than the pie plate, then fit it loosely but firmly into the pan. Fold the edges under and crimp or flute the edges.
For a baked pie shell (aka baking blind) prick the bottom of the shell with a fork and bake for 16 - 18 minutes at 425
For a partially baked shell, bake for 10 minutes.
Note: Place the unbaked pie crust in the refrigerator to chill while making the pie filling.