Pie Crust

From Nearline Storage
Jump to navigation Jump to search


cups all-purpose flour
½ teaspoon salt
½ cup Crisco shortening
2 teaspoons pickle juice
3-4 tablespoons ice-cold water

Measuring Hints

  1. Measure flour by spooning loosely into measuring cup and leveling off with knife
  2. Use water displacement method to measure shortening


  1. Place pastry mixing bowl in refrigerator to cool before making pie filling
  2. Prepare pie filling
  3. Preheat oven according to recipe directions
  4. Stir together flour and salt in the chilled pastry bowl
  5. Add shortening and cut in with pastry blender until the flour has all changed color
  6. Sprinkle water, one tablespoon at a 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. It should hold together loosely when pressed together with fingers.
  7. Rub some flour into the pastry cloth and rolling pin to coat them and prevent sticking
  8. Dump pastry onto cloth, form into a flattened ball with hands
  9. Roll out to 1/8” thick. Roll out spoke fashion, from the center, using light pressure. If edges split, pinch together.
  10. Transfer pastry to pie plate by rolling it onto rolling pin. Use pastry cloth to help start the rolling.
  11. Fit pastry loosely down into pie plate, filling any cracks with extra pieces taken from the overhanging edges.
  12. Fold the pastry under around the edge to make a double thickness and then flute the edge
  13. Add pie filling and bake as directed