My first attempt at pie crust. I’d say it turned out pretty well, but it was a bit of a pain to make. This was a chicken pot pie, and tasty too. I’ve never been big on pie crust, if it’s not touching part of the pie filling I don’t eat it. And if it’s double thick I just can’t do it.
This wasn’t beautiful, but not too shabby since I didn’t really know what I was doing. And I need fluting lessons. I’ve never been able to flute a pie crust so it’s pretty. I obviously didn’t try with this one.
2 cups ap flour
1 t salt
3/4 c Crisco shortening
5 T cold water
Mix flour and salt in a bowl. Cut in Crisco using pastry blender or two knives until all flour is just blended in to form pea-sized chunks.
Sprinkle water, 1 T at a time. Toss lightly with fork until dough will form a ball. Divide dough into two parts. Press between hands to form two 5- to 6-inch “pancakes.”
Flour rolling surface and pin lightly. Roll dough for bottom crust into circle and trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edge even with pie plate. OR roll between two sheets of wax paper or plastic wrap. Peel off top sheet, flip into pie plate, and remove other sheet.
Add pie filling.
Moisten pastry edge with water. Roll top crust the same way and lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork (to vent steam).
Bake at 425 until golden brown, 35-45 minutes.
Makes one 9-inch pie.
*For an unfilled baked crust, thoroughly prick bottom and side with fork 50 times to prevent shrinkage. Bake at 425 until edges become light brown, 10-15 minutes.
*I had to add 2 extra T of water before it would hold.
*I put some cold water in a bowl with an ice cube. When I was ready to add it, I dipped my tablespoon in.