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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Ingredients:
ingredients for single-crust pie |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/3 cup shortening |
4 to 5 tablespoons cold water |
ingredients for double-crust pie |
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
2/3 cup shortening |
6 to 7 tablespoons cold water |
Directions:
1. In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
3. For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: 1 pastry for a single- or double-crust pie (9 or 10 inches).
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