Recipe
March 6, 2009
Perfect Pie Crust Recipe
Step 1: In a mixing bowl, combine flour, sugar and salt. Add the shortening and work it through with your hands until the mixture resembles coarse meal. Add ice water, 1 tbsp at a time and work it in with your hands until you have formed a smooth ball of dough.
Step 2: Cover the dough in plastic wrap and refrigerate for 30 minutes. Remove dough from refrigerator and place it on a lightly floured surface.
Step 3: Divide dough in half. Roll out each dough portion on the floured surface into a circle about 14″ in diameter and 1/8″ thick. Gently fold each of the circles of dough in half and then in half again, and carefully lift it and unfold into a 9″ pie pan.
Makes two pie crusts
Directions
Yield:
Step 1: In a mixing bowl, combine flour, sugar and salt. Add the shortening and work it through with your hands until the mixture resembles coarse meal. Add ice water, 1 tbsp at a time and work it in with your hands until you have formed a smooth ball of dough.
Step 2: Cover the dough in plastic wrap and refrigerate for 30 minutes. Remove dough from refrigerator and place it on a lightly floured surface.
Step 3: Divide dough in half. Roll out each dough portion on the floured surface into a circle about 14″ in diameter and 1/8″ thick. Gently fold each of the circles of dough in half and then in half again, and carefully lift it and unfold into a 9″ pie pan.
Makes two pie crusts