Overview
Pie Crust (submitted by Ivone) Single Double Sifted flour 1.5 cups 2 cups salt 0.5 tsp 1 tsp crisco 0.5 cup 2/3 cup ice water 4-5 Tbs 5-7 Tbs - Sift flour & salt together. - Cut in shortening (till size of small peas). - Sprinkle Tablespoons of ice water - 1 Tablespoon at a time - while tossing (I found using a fork helps). - Form the flour mixture into a ball (don't knead it). - Lightly flour surface and rolling pin. - Roll the ball until 1/8" - 1/4" thick. - Put in an ungreased pie dish. Leave 1/8"-1/4" overhang (it shrinks a little when you bake it). - refrigerate for about 1 hour (if you're in a hurry, stick it in the freezer for about 15 minutes). - The crust is now ready to be filled with whatever pie you're making (use the pie recipe for oven temperature. - Also you should cover the edges of the pie crust to prevent burn). - But, if your recipe requires a pre-baked pie crust, then just bake the crust by itself in 450F oven for 12 minutes. - BTW, the crust should go from the fridge/freezer to the pre-heated oven asap (i.e. don't take too long putting the filling in) to help make it flaky.