Pie Crust
Ingredients
| 1½ | cups all-purpose flour |
| ½ | teaspoon salt |
| ½ | cup Crisco shortening |
| ½ | teaspoon pickle juice |
| 3-4 | tablespoons ice-cold water |
Measuring Hints
- Measure flour by spooning loosely into measuring cup and leveling top with knife
- Use water displacement method to measure shortening
Directions
- Place pastry mixing bowl in refrigerator to cool before making pie filling
- Prepare pie filling
- Preheat oven to 350°rees; (check recipe to confirm)
- Stir together flour and salt in a cooled pastry bowl
- Add shortening and cut in with pastry blender until the flour has all changed color
- Sprinkle water, one tablespoon at time, over flour and fold in gently with a fork. Fold in pickle juice after the second tablespoon of water. Check flour for consistency before adding final tablespoon of water. If should hold together loosely when pressed together with fingers.
- Rub some flour into the pastry cloth to coat the cloth and prevent sticking
- Dump pastry onto cloth, form into a flattened ball
- Roll out to 1/8” thick. Roll out spoke fashion, from the center using light pressure. If edges split, pinch together.
- Transfer pastry to pie plate by rolling it onto rolling pin. Use pastry cloth to help start the rolling.
- Press pastry down into pie plate, filling any cracks with extra pieces taken from the overhanging bits.
- Fold the pastry under around the edge to mae a double thickness and then flute the edge.
