Perfect Pie Crust

 

 

4
cups all-purpose flour
2
teaspoons salt
2
cups butter flavor Crisco shortening or Plain Crisco
  shortening
1/2 to 3/4
cup cold water

 

 

Measure flour into bowl.  Add salt and mix with whisk.  Cut in shortening with pastry blender or fingers.  Add water.  For two crust pie, divide pastry in half and shape into two rounds. For 8-inch pies, form into 3 balls.  Shape balls into flattened round on lightly floured cloth-covered board.

 

Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.  Fold pastry into fourths; place in pie plate.  Unfold and ease into plate, pressing firmly against bottom and side.  Repeat with remaining balls of dough.

 

For One-Crust Pie: Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake as desired.

 

For Baked Pie Shell:  Heat oven to 475° F.  Prick bottom and side thoroughly with fork.  Bake 8 to 10 minutes or until light brown.  Cool.