Making your own pie crust has almost become a lost art, but pies with homemade pie crusts taste unbelievably better than store-bought ones! So, try your hand at my grandmother’s “famous” recipe (she showed me how a couple of years ago).
About 1 cup + 2 tablespoons all-purpose flour
3/8 teaspoon salt
6 tablespoons shortening
2 1/2-3 tablespoons iced water
1. Lay 2 pieces of newspaper side-by-side (2 bowls work fine). Sift flour into the first bowl. Measure out 1 cup + 2 tablespoons of that flour & sift again, sifting in salt. Sift salt & flour again. Resift. (So, you’ll sift a total of 4 times)
2. Cut the shortening into the flour. To cut in shortening, take 2 table knives slice through the shortening into the flour over & over until the shortening is in little pieces & is all mixed in the flour.
3. Ice water by putting ice cubes & water in a glass for a few minutes, then measure out the water you need. Add to flour mixture & stir to form a ball.
4. Roll up ball in waxed paper & put in the refrigerator for about 30 minutes.
5. Put flour on cutting board. Turn dough over in flour. Place a sheet of waxed paper on top of floured dough. Use a rolling pin to roll the dough from the center outward, until the size you need is reached.
6. Fold crust in half & quickly transport to pie pan that has been greased. Unfold crust, trim, & patch until desired size is reached.
7. If you are making a pie that needs a cooked crust (like a chocolate pie), punch fork holes in the bottom of the crust & bake at 425 degrees for about 10 minutes.
Note: If you are making a pie that needs a raw crust (like a pecan pie), pour filling into raw crust & don’t punch holes in the bottombefore baking according to recipe directions.
Yield: Crust for 1 pie