A Perfect Pie Crust

Many, many years ago while watching television, Don wrote down this pie crust recipe with a difference and I thought you would like to try it.

 

  • 1 1/4 all purpose flour
  • pinch of salt
  • 1/2 cup shortening (soft)**
  • 3-6 tbsp. ice water
  • 1 tsp. sugar (for fruit pies etc.) if savory filling is used, omit the sugar.

Cut shortening into the flour to get  small pea size pieces. Make a well in the center and add the ice water, a little at a time. Work this enough to use all the flour. Remove the larger balls as they form. If needed add more water.

Wrap in plastic wrap and place in the refrigerator for at least 30 minutes. Remove and let rest for a moment or two to enable you to roll it out.

**Now, here is the difference.

 

If using Crisco, 6 tbsp. of water must be added and if adding sugar (for fruit pies etc.) the crust is more workable but a little less flaky.

If using Tenderflake, and it is  highly recommended, use only 3 tbsp. of water and add 1 heaping tsp. of sugar.

If blind baking a pie shell, bake in the middle  of the oven at 425 degrees , for 7-10 minutes until all is golden brown in colour. Do not burn.

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