Recipe(tried): Easy Pie Crust (repost)

This was posted on TKL by Lea Anne/Denver on
Sunday September 20th 1998 11:33:59 PM

I use the recipe on the Crisco can, which uses 3/4 cup
of Crisco instead of 2/3 to 2 cups flour (it changed
several years ago). Ever since I have been doing this, I
have had no problems rolling out the crusts, or with
them tearing or sticking:

2 cups flour
1 tsp salt
3/4 cup shortening
5 to 7 tblsp water

Cut shortening into flour and salt, then add water, 1
tblsp at a time, until dough forms a ball.

Makes 1 double or 2 single crusts.

Our local paper recently published an article on making
the perfect crust, and suggested using either lard in
place of Crisco (more flavor, and flakier crust), or using
half butter and half Crisco. I forgot exactly what they
said about the 100% butter recipes, but I think it had
something to do with the crust not being as flaky, or
being tougher. I've used margarine and diet margarine,
and they do come out tougher. They are harder
somehow, and not as flaky.

A pastry blender is best for cutting in shortening, but I
have also used a food processor. The food processor is
faster and easier, but you have to be careful adding the
water. I've found that the dough balls up with far less
water than needed, then you end up with a crumbly
crust that won't roll out. Just make sure you add
enough water.

Another tip is to chill the water. I learned to make pie
crust from my Mom and Grandma, and they always
put an ice cube in the cup of water that they then
dipped out tablespoons from.

I also find that rolling them out on a flour sack towel
with flour on it works best. I use a marble rolling pin
that I also chill first. The article I referenced said just
use a wooden board and lots of flour, but mine still
stick when I do that.

I make my own crust all the time. I find it so easy and
think they're better than the purchased ones. I actually
have problems with those ones that come folded - they
always crack along the fold. And they're thicker than I
like. And then, I always remember watching my Mom
and Grandma make pie, and eating the raw pie dough
when I was a kid (I still like to snatch pieces of it, and
my kids do, too). My Mom used to take the leftover
crust, roll it out, and cut shapes with a cookie cutter,
then sprinkle cinnamon sugar on it and bake along with
the pie until brown (it only takes 5 or 10 minutes, so
you really have to watch them!).

Hope these tips help!