Pie Crust

 
Makes: one 12" pie crust
Ready In: 30 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
 

ingredients

flour
salt
shortening, chilled
water, ice cold

 

instructions

  1. Refrigerate shortening for 2+ hours, or until cold
  2. Blend flour and salt
  3. Cut in 1/2 inch cubes of shortening into flour mixture with pastry blender until mixture is coarse crumbs with pea-sized shortening bits
  4. Sprinkle 4 tbsp water into shortening/flour mixture, Using a fork, draw flour mixture from bottom of bowl to the top, press chunks to bottom of bowl. Add more water by the tablespoon, mixing until dough holds together
  5. Divide dough into two balls. Flatten balls to 1/2 inch thickness and plastic wrap. Refrigerate 30 minutes
  6. Lightly flour counter top. With floured rolling pin, roll dough thinly from the center outward. Line pan. Repeat with second ball of dough for top crust
  7. For cooked pie shells, prick with a fork and bake at 350°F (180°C) for 10-12 minutes, or until golden brown

from the kitchen of

From the kitchen of the Crisco box

the Crisco box

My father in law uses this recipe for the Christmas pies, and they always turn out fabulously!