Pie Crust

PIE CRUST

From Katie Bowden

2 C unbleached, AP flour (King Arthur)

1 tsp salt

1 C shortening (crisco butter flavor)

1/4 C ice water

Chill rolling pin. Combine flour and salt. Add 1/2 of shortening and thoroughly blend with either a fork or a pastry blender. Add rest of shortening and blend. Add water, a little at a time, by first moistening one section and pushing it aside, and then take another section. You will want to do a very little mixing after this. Take half of mixture and make a ball out of it. Rollout on floured surface and proceed to put in your pie plate. Repeat for last portion. This can make two single crusts or one double crust 9 inch pie. 

Reme ber to roll from center to edge, makin glight strokes. Bake at 450 for 12-15 minutes for single crusts.

Tips:

Pies will be better and easier to to make if all ingredients are chilled

For cream pies, sprinkle the baked crust with powdered sugar to prevent from becoming soggy

Topping for pumpkin pie:

1/2 C firmly packed brown sugar

1/2 C AP flour

1/2 stick cold butter

1/2 C finely chopped pecans

Combine sugar, flour and butter--cut in butter until crumbly. Stir in nuts. When your pie has 10 minutes left in the baking process, remove from oven and sprinkle mixture evenly over pie and return to the oven for 10 more minutes.

For Cherry Pie recipe, follow Triple berry pie recipe using only fresh or frozen cherries.