pastry for 10" Pie Crust

By Bailey1_

Ingredients

• Single 10" Crust:
• 3/4 cup plus 2 Tablespoons butter, margarine or
• shortening.
• 1 1/2 Cup all purpose flour
• 1/2 teaspoon salt
• 3 to 4 Tablespoons ice water
• 10" Crusts:
• 1 Cup butter, margarin or shortening.
• 2 2/3 Cup all purpose flour
• 1 teaspoon salt
• 7 to 8 Tablespoons ice water

Preparation

Step 1

Cut butter ito 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 o dough Do not re-roll dough as it will become tough For one crust pie, place pie shell into pie pan and form decorative edg.
Place in refrigerator or 1/2 hour to set the crust an relax the dough. Proceed with your recipe and daing instructions.
Don't forget the Silicone Pie Crust Shield before popping into the oven.