Classic Pie Crust

This is the one that I use and I have been successful with it.  I have learned some tips from my Granny and other sources that I will share.

Pie Pastry

1 1/4 c all-purpose flour
1/3 c shortening
4-5 Tbsp of ice cold water
1/4 tsp salt

For a prebakes pie crust:
Bake pastry at 450 for 8 minutes with foil around edges and then bake 4-5 minutes more.
1.  Mix flour and salt.

2.  Cut shortening in with a pastry blender (it really is worth it to buy one if you enjoy making pies).

3.  Get about a cup of water and slowly pour a little in at a time.  Use a fork to mix crumbs with water and toss up into side of bowl.  Do this until all of your flour is incorporated.  I really think this is the step where you make it or break it.  Too much water is bad and too little water is bad.  Practice makes perfect!

4.  Flour your hands and rolling pin.  Roll out a large peice of wax paper and flour it well.  Place your ball of dough onto wax paper and roll out.  Use your rolling pin to wrap the wax paper with the dough around the pin.  Transfer to a greased pie plate and turn your rolling pin until the crust is placed over the pie plate.  Crimp edges.

Classic Pie Crust

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