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|EVERY FEW MINUTES|
|HOMEMADE PIE CRUST|
Makes 8 or 9-inch double crust.
2 1/4 cups all purpose flour
3/4 c. Crisco shortening (plain or butter-flavored)
1 tsp. salt
5 tbsp. cold water
Cut Crisco into flour using pastry blender or 2 knives to form pea-sized chunks. Sprinkle water over flour one tablespoon at a time.
Toss lightly with fork until dough forms a ball. Divide ball in half.
Press to form 2 (5-6 inch) "pancakes". Flour each side. Slide one between sheets of waxed paper or wrap in plastic wrap.
Place on a clean work surface which has been lightly dusted with flour.
With a flour-dusted or silicone rolling pin, roll dough into a circle, picking the circle up and turning it often, to keep it from sticking to the surface. It is helpful to roll pie crusts out on a silicone baking sheet or on wax paper. Sprinkle flour on pastry if it sticks, but the less flour used, the better.
Roll crust out from the center in all directions until you have a circle which is 1 inch larger than the upside down pie plate. Repeat for top crust.
Flip crust into pie plate. Peel off paper. Press loosely into pie plate. Trim edge evenly with pie plate.
Add filling and moisten edge. Cover with top crust and trim 1-inch larger than pie plate. Fold under and flute. Folding the edge under creates a double thickness of crust which is less likely to burn than a thin edged crust.
Cut a venting hole in the center to allow steam to escape, or decorative slits in a pattern over the top.
Bake according to recipe being used.
Tip: Look for 0 Trans Fat Crisco or Vegetable Shortening. May use half butter and half shortening combination.
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