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Pie Crust

From Dothan, Alabama

<p>For one 9&quot; crust.</p> <p>Method:</p> <p>Measure all but the water into a large stainless or glass bowl. Using a pastry cutter work the ingredients until they resemble small peas. Add the water one tablespoon at a time mixing well with a fork. You&#8217;ve added enough water when dough holds well together without feeling too dry or wet. Gather dough together pressing tightly into a disk. Securely wrap in plastic wrap and refrigerate overnight.</p> <p>Unwrap the crust and place on a floured surface. Sprinkle with enough flour to prevent a crust from adhering to a rolling pin. From the center roll out into a disk pressing edge together as you go. When finished, dough should be approximately 1/16&quot; deep. Use a stainless pastry scraper to loosen from work surface draping over rolling pin. Ease into a pyrex or stoneware pie place. Fold excess dough under rim and make a decorative edge.</p> <p>For a baked shell, preheat oven to 475 degrees. Prick bottom and sides with a fork. Lay in parchment paper then fill with about two cups of dried beans. Bake for five minutes then remove beans and paper. Continue baking for an additional 5 minutes or until bottom appears dry and the rim is golden.</p> <p>Cool completely on a wire rack before filling.</p>
Source: 50 years of trial and error. (Entered by Laura King)
Serves: 9" pie crust

1-1/3 Cup Unbleached, white flour
1/2 teaspoon Salt
1/4 Cup Good quality, COLD shortening
1/4 Cup Cold, unsalted butter, cut into pieces
3-4 Tablespoons Ice Water

Step by Step Instructions
  1. Bon Appetit!