Basic Pie Crust
1 9" pie shell
1 1/3 cup all-purpose flour
1/2 cup Crisco brand shortening
1/2 teaspoon salt
3 tablespoons ice water
In a medium mixing bowl, blend flour and salt using a fork. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of coarse crumbs. Add the ice water and combine using a fork. Mixture will appear dry. Immediately form dough into a ball and flatten into a 4" round circle. Wrap in plastic wrap, and refrigerate at least 30 minutes.
Roll out ball of dough on a lightly floured surface into a 12" circle. Fold into quarters. Place dough into a 9" pie pan. Unfold the dough, pressing firmly against bottom and sides. Trim crust to 1/2" from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For a pre-baked pie shell, prepare dough as directed above for 1 crust pie. To prevent shrinking, prick crust all over with a fork before baking. Bake at 475°F for 8 to 10 minutes or until lightly browned.
Shortening must be used. Do not substitute oil, lard, or butter for shortening. Crisco brand is the preferred brand for this recipe.
Do not mix pastry using your hands. The heat from your hands will melt the shortening, causing the pastry to be heavy, not light and flaky.
Recipe can be doubled.
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