Pie Crust

Pie Crust

This recipe was taken from The Silver palate cookbook. I use butter flavored Crisco to make the crust taste extra buttery. I always receive compliments on how yummy the crust is. Enjoy!

2 to 2 -1/2 Cups all purpose flour
2 tsp granulated sugar
1 tsp salt
1 stick butter, chilled
6 Tbs. Regular or Crisco butter flavored shortening
5 to 6 Tbs. ice water

Mix flour, sugar and salt into a mixing bowl. Add chilled butter and shortening. Using your fingertips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.

Sprinkle on ice water, 2 to 3 Tbs. at a time, and toss with a fork. Turn dough out onto your work area and using the heel of your hand, smear dough away from you. Scrape it up into a ball and wrap in wax paper. Chill.

Roll dough out to 1/4 inch thickness on a floured work surface. Line a 9 inch pie plate with half of the dough. Crimp edges for a single - crust pie.

For prebaking, line dough in the pie plate with foil, and fill with beans or rice. Bake in a 425 degree oven for 8 minutes, then remove beans and lining. Prick bottom of dough with a fork and return pie plate in oven to 10-13 minutes longer, or until crust is golden brown.

This makes One 9-inch double crust , or two 9 inch single crusts.