Pie Crust I You Have To Try

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Pie Crust I

"This recipe may be halved to make one crust. Note: use 3 - 4 tablespoons of cold water while making handiest one crust."

Ingredients :

2 cups all-cause flour
1 teaspoon salt
2/3 cup shortening
6 tablespoons cold water

Instructions :

Prep : 20M	Cook : 16M	Ready in : 20M

Mix flour and salt in a huge bowl. Cut in shortening with a pastry blender until combination is completely blended and looks crumbly.
Mix in water, 1 tablespoon at a time, through lightly tossing with a fork. Add handiest enough water to shape mixture right into a ball. The dough may be sticky and hard if to an awful lot water is introduced, and it'll crack and tear whilst rolled if too little is brought.
Divide the dough into 2 balls, and roll each out right into a circle 1 inch larger than the inverted pie plate.
Follow these directions for a filled pie. Fold one circle of dough in half, and lightly carry. Place into pie plate and unfold. Add filling to pie plate. Fold 2nd circle of dough in half. Gently vicinity over filling, and unfold. With a desk knife, cut off excess crust evenly so that half of to 1 inch extends past the edge of the pie plate. Fold below the excess dough so that it's miles even with the edge of the pie plate. Flute the threshold of the crust. Cut slits in pinnacle crust for steam to get away.
Follow these directions for two prebaked pie shells. Fold circle of dough in 1/2, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the lowest of the crust with pie weights whilst baking. Pie weights may be uncooked rice, dried beans, small clean pebbles, or small balls bought as pie weights.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it lightly, and make smooth-up less difficult.

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