(Scroll down to see more pie pastry and pie crust recipes.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lard or vegetable shortening, or combination of shortening and butter, chilled
- 3 tablespoons ice water
Preparation:
Sift together the flour and salt; sift again. Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork. As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes. Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 1/2 inches larger than the the pie plate. Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie. Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350° oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up. Return to the oven and bake 5 minutes longer. Place on a wire rack to cool, then fill as recipe directs.
More Pie Crust Recipes
Cookie Crumb Pie Crust
Pie Making Tips
Pie Pastry
Cream Cheese Pie Pastry
Cinnamon Graham Cracker Pie Crust
Graham Cracker Pie Crust
Vintage Pie Pastry Recipe
Pie Recipes
Dessert Recipes Index
Cake Recipes
Cookie Recipes Index
Candy Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
