Standard Pastry Pie Crust

(from cokerlj’s recipe box)

THIS IS THE RECIPE I USE UNLESS RECIPE CALLS FOR SOMETHING DIFFERENT.
Good recipe.

Source: Tupperware, Lone Star Gas Co.

Categories: Pies

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 4-6 tablespoons ice water

Directions

  1. NOTE: This is enough for two crusts…a top and a bottom for a standard 9 inch pie pan. I will make 1 1/2 recipe for larger crusts. For flakier crusts I will add a couple tablespoons extra of shortening.

  2. Combine with a fork the flour and salt.

  3. Cut in with pastry blender the shortening until pieces are no larger than pea size.

  4. Slowly add ice water by teaspoonfulls. (It may take more…it may take less.)

  5. Divide into two balls. Flatten out. Wrap tightly in plastic bag and put in refridgerator for about 1 hour or while you make your pie filling.

  6. To make a crust for a pie that calls to pour filling into a baked pie crust: Line pie plate with rolled out pastry, cut to fit. Flute edges. Prick bottom and sides with fork to allow steam to escape. Bake in hot oven at 425 degrees for 10 to 12 minutes.

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