OK, so I'm pretty sure this is from a cook book my parents got for their wedding back in the 70s, but this is the pie crust my mom taught me to make back when I was a kid and I have been using this recipe ever since! All that time in the kitchen with her growing up triggered my love of baking - especially pies. The below recipe makes a single crust, so if you need a top crust for your pie, double it.
This crust is super flaky and light, but still holds up well to heavy fillings like blueberry and cherry. You can also make a bunch and freeze to use later!
Servings: Makes 1 pie crust
Prep Time: 15 min
Total Time: 15 min
INGREDIENTS:
1 cup flour
Pinch of salt
1/3 cup shortening (I use Crisco)
3-4 Tbsp cold water
DIRECTIONS:
1. In a mixing bowl, combine flour and salt. Cut in the shortening using a pastry blender (or a couple of knives - live your life) until the mixture is the size of small peas.
2. Sprinkle water over mixture, one Tbsp at a time, while stirring with a fork or using your hands. Too much water will cause the dough to be too sticky and tough to work with, while not enough water will make to crust too crumbly and hard to roll out.
3. Form a ball with the dough and roll out over a floured surface to create a circle that is just under a half inch thick and 2-3 inches wider in diameter than your pie dish. When you transfer to your pan, be gentle with is and pat out any air bubbles.
4. Crimp your edges, and I like to brush any part of the crust that is visible after adding the filling with a beaten egg yolk mixed with a splash of milk and then sprinkle with sugar. This ensures it will brown up nicely in the oven and still be a little sweet if you get a bite without the filling.
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