Pie Crust


2 ¼ Cups All Purpose Flour ¾ Teaspoon Salt
1/2 Cup Shortening, chilled
2 Tablespoons Butter or Margarine, chilled
5-6 Tablespoons Cold Water


Place the flour and salt in a large mixing bowl. Cut up the shortening and butter into pieces and add to the flour. Mix on low, with an electric mixer, until the flour resembles small peas.
Continue mixing on a slow speed adding water, 1 tablespoon at a time, until the dough forms a ball. Chill dough, in refrigerator, for 15 minutes. This recipe makes enough dough for two one-crust pies or one two crust pie.

Divide dough in half and roll one half to an 1/8 inch thickness. I’ve found plastic wrap works well. Place the dough between two pieces of plastic wrap and roll with rolling pin. Place dough in 8-9 inch pie plate and press against bottom and sides.

One Crust Pie
Crimp edge as desired. Add pie filling and bake as directed.

Two Crust Pie
Using the second half of the dough, roll the dough to 1/8 inch. Add desired filling. Top with second crust. Seal edges and crimp. Trim excess dough from edges. Cut slits in top for steam vents. Rub milk on top of crust and sprinkle with white sugar. Bake as desired.

Baked Pastry Shell
Crimp edges as desired. Prick bottom and sides of crust with a fork. Bake at 450°, for 8-10 minutes or until lightly browned. Cool completely on wire rack.

Servings: Yields 1-2 crust pie or 2-1 crust pies
Recipe Difficulty: Normal
Preparation Time: 30 Minutes
Cooking Time: 8-10 Minutes or as directed
Country: USA