I thought as long as I’ve just posted a pie recipe, I might as well post our favorite pie crust recipe.
(Makes enough for one double-crusted, or two single pies)
Taken mostly from the Better Homes and Gardens Cookbook
Preheat oven to 450F, if pre-baking the crust.
- 2 c Flour
- 1 tsp Salt
- 2/3 c Shortening
- 5 to 7 T Cold (very cold) Water
Combine flour and salt.
Cut in shortening until pieces are the size of small peas.
Drizzle 1 T water over mix, and mix in slowly.
Slowly add the rest of the water, just until you can for a ball of dough with your hands. Be careful not to get it too wet, or to overwork the dough. You may need a little more water, or a little less. I’ve never found it to be exactly the same every time.
Separate into two equally-sized balls. Wrap in plastic wrap and place in refrigerator, if you are making them ahead of time. If not, you may now roll them out to the desired size.
Place in pie plate and fill or bake, as appropriate for the pie. If pre-baking, use a fork to prick all around the shell to prevent air bubbles. Bake just until golden.
This works perfectly for sweet pies, savory quiches, and many other dishes!