Perfect Baked Pie Crust

Perfect Baked Pie Crust
Perfect Baked Pie Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup gold Medal all-purpose flour

  • 1/2

    tsp salt

  • 1/3

    cup plus 1 tbsp shortening

  • 2 to 3

    tbsp water

Directions

Heat oven to 475 degrees. Mix flour and salt in medium bowl. Cut in shortening with pastry blender or crisscrossing 2 knives, until particles are size of small stones. Sprinkle with cold water 1 tbsp at a time, tossing with fork until flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp of water can be added if necessary) Gather pastry into a ball. Shape into flattened round on lightly floured pastry cloth. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold extra pastry under, even with plate; flute as desired. Prick bottom and sides thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

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