Thursday, January 21, 2010

Homemade Pie Crust

Makes two pie crusts

2 cups flour
1/2 teaspoon salt
1/3 cup shortening
1/3 cup cold butter cut into small cubes
6 to 7 tablespoons cold water

Cut in butter and shortening (use a fork, knife, or pastry tool and "cut it in by hand") till flour mixture is crumbly looking. Add water one tbsp at a time (you may have to add more water just do it a little at a time). Stir gently with fork till all dough is moist. Form dough into two equal parts. You can refrigerate dough if you want to before rolling out.

Roll dough out on lightly floured into about a 1/4 in thich or 12 in circle.

Following filling directions for baking time and temperature when baking.

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