Claire Whitley | Crumbs
What is pie without pie crust? In today’s world, it is easy to head to the grocery store and pick out the kinds of pie crust anybody could want. Graham cracker, Oreo, pastry, just about anything. However, there is still something to be said about making pastry pie crust from scratch. This is a recipe to do just that, right in time for Thanksgiving.
For a pumpkin pie recipe check out uicrumbs.wordpress.com/2015/11/25/from-scratch-pumpkin-pie/
Ingredients
1/3 cup, plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
Directions
- Cut shortening into flour and salt with a pastry knife until particles are the size of small peas
- Sprinkle in water, one tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl
- Gather pastry into a ball
- Shape into flattened round on lightly floured cloth-covered board
- Roll pastry 2 inches larger than inverted pie plate with a floured rolling pin
- Fold pastry into quarters
- Unfold and ease into plate pressing firmly against bottom and side
- Trim overhanging edge of pastry one inch from the rim of plate
- Fold and roll pastry under, even with the plate
- Leave uncooked and follow baking instructions for pie recipe
For a baked crust:
- Prick bottom and side thoroughly with fork
- Bake at 175 degrees Fahrenheit until light brown, 8 to 10 minutes
- Let cool
- Bake as directed in pie recipe
Claire Whitley can be reached at [email protected] or on Twitter @Cewhitley24