Sunday, May 11, 2008

Pie Crust

This is my mother-in-law's pie crust and Josh uses it for all his pies. It's super simple and oh so yummy.

2 cups flour
1 ½ t. salt
⅔ cup shortening
7 T. cold water

Mix flour and salt. Using a pastry blender (or two butter knives), cut shortening in to flour until the lumps are about the size of peas. With a fork, gently mix water in until dough forms a ball. Divide dough into two balls. Roll to ⅛” thick, place in pie pan. (we've found if you roll it on a sideless cookie sheet it inverts easily into the pie pan)

For cream pies, flute edges, prick with fork and bake at 400º for 10-15 minutes or until light golden brown.

For fruit pies, cut steam vent in top crust. Moisten top edge of bottom crust with water before placing top crust on pie. Trim crust around pan and flute edges.

Makes crust for 2 single crust pies or one single crust pie.

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