Title: Traditional Pie Crust
Categories: Pastry
Yield: 2 Crusts
2 2/3 c Flour
1 ts Salt
1 c Shortening
6 tb Water; cold; up to 7 tb
Mix flour and salt. Cut shortening into flour using a stiff fork
until it forms pea-sized pieces. Drop water into mixture a few drops
at a time. Try not to over-stir or else the gluten will bind and make
a tough crust. Stop adding water when the dough balls up. Dust hands
with flour. Form dough into one big ball. Split in two and form two
round balls. Dust rolling pin and surface. Use rolling pin to flatten
each ball into a crust. Transfer the crust to a pie plate. Flute the
edge of the crust prior to baking the pie. For two crust pies, poke
holes in the top crust with a fork, making decorative patterns.
Notes: I received this recipe without directions. I entered the
directions from memory. Sometimes i put the dough ball directly in
the pie pan and use my hands to press it out into a crust.
