No fail pie crust

Yield: 6 Servings

Measure Ingredient
⅓ cup Shortening (or 1/3 cup lard)
3 tablespoons Cold water
½ teaspoon Salt
1 cup All-purpose flour

Double the recipe for 2 crust pie. Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1¼"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute.

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