This recipe can be used for the majority dessert pie crusts and shells and makes 2 Flaky Pie Crusts (top and bottom).
3 cups sifted flour
1 1/8 tsp. salt
1 cup shortening (Crisco)
8 to 10 tablespoons water with ice
In a large bowl add sifted flour and 1 and 1/8 teaspoons salt. Using a pastry cutter or knife and fork cut shorting into flour. You can also use a stand mixer with a dough hook. Cut shorning in until you have pea sized piesece or flour around shortnigh. Using a wooden spoon, mix in ice cold water one tablespoon at a timeuntil all the flour is incorperated and doung is a little sticky.
Separate dough into two balls of dough . Using a floured rolling pin. Roll out dough on floured counter top or table. Always starting in the center and rolling outward until the circle of dough is slightly larger then the pie dish. 10 to 11 inches depending on how deep you pie dish is. You can always trim off the extra.
Fill with your favorite filling or bake in a 425 degree oven for until golden brown for chocolate cream pie (recipe coming soon).
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