Pie Crust I103 Reviews
- Prep: 20 min
- Ready In: 20 min
“This recipe can be halved to make one crust. Note: use 3 - 4 tablespoons of cold water when making only one crust.” - by Brenda
Original recipe yields 2 crusts
- Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
- Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
- Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
- Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
- Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
Amount Per Serving (16 total)
- 132 cal
- 8.7 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (103)Rate This Recipe
"I love this pie crust recipe and I use it every time I make a pie. I do mess with it a little to suit the type of pie I am making. for fruit pies I like to add a couple tablespoons of sugar, and for s..." See moreavory pies I like to add black pepper and sometimes some dried herbs."
"Absolutely delicious! Easiest and quickest recipe I have found recently since you don't HAVE to refrigerate. Very good!..." See more"
"I've made this twice now, and it works, but I docked it one star because it does NOT take 6 tablespoons of water. The dough is WAY too dry that way. It uses more like 8 or 9 tablespoons. Also, there'..." See mores ALMOST not quite enough dough for a basic 9 inch pie. Maybe I'm doing something wrong, but I'm rolling it out pretty darn thin, and I find it dosen't quite reach the edges of my pan."
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