Simple Pie Crust
This recipe is a modification of an adaptation of the recipe found in the joy of cooking.
Ingredients
- 1 1/2 cups sifted all purpose flour
- 1/2 cup of room-temperature shortening
- 1/2 teaspoon salt
- 3 tablespoons (approx) cold water
Equipment
- Pastry ‘cutter’, food processor, or a couple of butter knives
- Mixing bowl
- Pie plate
- Plastic food storage bag
Pre-heat your oven to 425º F
Sift your flour then measure 1 1/2 cups into a mixing bowl, and mix in 1/2 teaspoon of salt.
Divide shortening up into small portions (either cut into cubes, or use a spoonful at a time), and “cut” into the flour mixture.
This can be done using quick pulses in a food processor, adding a little more shortening each time, or by hand using knives or a pastry cutter.
When all the shortening is mixed into the flour, it should have a grainy appearance with a few lumps. It should look almost too dry to do anything with.
Using a spoon (or quick pulses of the food processor) mix in 1 table spoon of cold water at a time, until the mixture starts to stick to itself. Again, this will look too dry to do anything with.
When you can mash the dough together in your hand, and it sticks, it’s ready.
In the bowl, form the dough into a ball using your hands, then transfer the dough to a plastic food storage bag (zipper not needed). Squeeze the dough into one corner of the bag, twist it up tight, and throw it in the refrigerator for about 15 or 20 minutes.
Go have a beer, watch some TV, whatever.
Letting the dough rest in the fridge allows the flour to fully hydrate, and makes it easier to work the dough.
Dump the dough out of the plastic bag, into the center of your pie plate. Shape it first into a disk, about 3/4 of an inch thick, and center in the middle of the pie plate.
Starting at the center of the disk, use your fingers press the dough out flat, filling the pie plate and covering the sides.
Use a fork to poke holes in the bottom, then bake at 425º F for 15 to 20 minutes (until it just barely starts to brown). Allow this to cool before filling.