Basic Pie Crust Recipe
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And with a couple of rolls from a rolling pin, there’s a pie crust. (Photo by Charlotte Ekker Wiggins)
Not quite sure who started all of the fuss about how hard it is to make pie crust but I found this recipe extremely easy. So easy, in fact, that it sat in my refrigerator for a week before I turned it into a pie crust for a gooseberry pie.
Knowing how to make these basic recipes is helpful, they can be used as a foundation of many other things. The American Encyclopedia of Cooking has a nice collection of basic recipes.
You can buy ready made pie crust in both the refrigerated and frozen food sections. A friend tells me you can also get frozen pie crusts ready for use. Frankly this was a very easy crust to make so with a few minutes your pie will be ready to be filled at a fraction of the cost.
Basic Pie Crust Recipe
For two pie crusts or one double pie crust.
You will need:
2 cups all-purpose flour
1 teaspoon salt
½ cup vegetable shortening
½ cup water
To make:
Sift flour and salt together in a bowl.
Cut in shortening until it looks like coarse crumbs.
Add water until dough forms.
Place in a bowl in refrigerator for one hour.
Roll out on flour board. Should make two 9” pie crusts or a top and bottom for one 9” pie.
I use a cupcake pan to make small pies.
