| Recipe: |
1 1/3 cups flour (the best is Hudson Cream or W-R, both
produced in Kansas)
1/2 tsp salt
1/2 cup cold Crisco (always store Crisco in refrigerator)
3-4 Tbsp ice cold water (3 Tbsp is the best)
Measure the flour and salt into a bowl, stir to blend.
Cut in shortening thoroughly using a pastry blender (very
fine texture)
Sprinkle in water, 1 Tbsp at a time, mixing with a large fork until all flour is moistened and dough almost cleans the side of the bow. Gather dough into a ball--it will almost seem too dry, but trust me.
Flatten dough on silicon sheet (Silpat) and cover with wax paper. Roll out. Remove from Silpat with large spatula. Put in pie plate. Trim dough close to the edge of the pan using a scissor. Flute the edges of the dough.
If making a Baked Pie Shell:
Prick bottom and sides of crust thoroughly with a fork. Cover bottom with foil and distribute dry beans across the bottom. Bake 450 degrees for 5 minutes. Remove beans and bake an additional 5 minutes. Watch closely.
When making a 2 crust pie:
Double the pie crust recipe above
Use a pie ring or aluminum foil strips the last 20 minutes of baking to prevent the edge from browning too much. Do not do this when initially putting the pie into the oven.
The oven temperature depends upon the pie that is being made.
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