Pie Crust (for use with The Perfect Pie Crust Shield)

By Hklbrries

For use with "The Perfect Pie Crust Shield."

Place Perfect Pie Crust Shield on top of pie crust before baking, leave on pie throughout cooking time.

Allows pie to rise in middle to prevent spillage.

Ideal for homemade and frozen pies up to 10".

Reusable, saves aluminum foil.

Easy to clean in hot soapy water. Dry thoroughly.

Ingredients

• For single 10-inch pie crust:
• 3/4 cup plus 2 tbsp butter, margarine or shortening
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 3 to 4 tbsp ice water
• For two 10-inch pie crusts:
• 1 cup butter, margarine or shortening
• 2 2/3 cups all-purpose flour
• 1 tsp salt
• 7 to 8 tbsp ice water

Preparation

Step 1

Cut butter into flour and salt with pastry blender until it resembles coarse meal or size of small peas. Add water one tablespoon at a time. Toss together until mixture just holds together to form a ball. Cover dough with plastic wrap and chill 1/2 hour. Lightly flour dough and rolling pin and roll out on lightly floured pastry board. Always roll dough from the center out. If edges crack, pinch them together or patch with a piece of dough. Do not re-roll dough as it will become tough. For one crust pie, place shell into pie pan and form decorative edge. Place in refrigerator for 1/2 hour to set the crust and relax the dough. Proceed with your recipe and baking instructions. Don't forget The Perfect Pie Crust Shield before popping into the oven!