Pie Crust IV

The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.

Rated 4.8 from 647 votes

Prep Time

10M

Total Time

10M

Servings

8 servings

1/2 cup vegetable shortening

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold water

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold.Press into pan.For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.Fold up, and pinch so edge of pie is raised from rim.

What You Need

Instructions

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