Perfect Baked Pie Crust

By Cathers

Ingredients

• 1 cup gold Medal all-purpose flour
• 1/2 tsp salt
• 1/3 cup plus 1 tbsp shortening
• 2 to 3 tbsp water

Preparation

Step 1

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.