Pie Dough

Standard Pastry
Tender, flaky pastry will encase every pie, if this basic recipe is followed precisely.

8 or 9 inch one crust pie
1 C all purpose flour
1/2 tsp salt
1/3 C plus 1 Tbsp shortening
2-3 Tbsp cold water

10 inch one crust pie
1 1/3 C all purpose flour
1/2 tsp salt
1/2 C shortening
3-4 Tbsp cold water

8 or 9 inch two crust pie
2 C all purpose flour
1 tsp salt
2/3 C plus 2 Tbsp shortening
4-5 Tbsp cold water

10 inch Two crust pie
2 2/3 C all purpose flour
1 tsp salt
1 C shortening
7-8 Tbsp cold water

Measure flour & salt into bowl. Cut in shortening thoroughly. Sprinkle in the water, mix until all flour is moistened & dough almost cleans side of bowl (1-2 tsp water can be added if needed) I use a spoon to mix just until the water is in the flour then I like to use my hands. You get a feel for the dough after practice. Gather into a ball, Cut in half for 2 crust pie, shape into flattened round, place on floured board. Sprinkle a little flour on top, roll about twice the size turn over on board gathering flour as you turn it & sprinkle a little more flour on top side. Roll to about an inch larger than pie plate (hold the plate above to measure).

Fold gently in half, place the fold to halfway point of plate, gently open & press gently into plate. Pour in prepared fruit, put on top & flute edges. When you want I'll show how.

If you have a tear, patch it by dipping your finger in cold water & dab it on the tear, then put on a patch to cover it, press gently.

With fruit pies always cut some vents in the top, you can make an attractive design doing this.

If doing a pie that requires a pre baked shell, put in plate as above then poke holes(a lot) with a fork to prevent big air bubbles forming as it bakes. Do this along the sides as well. Bake at 475 degrees for 8-10 minutes Some pies will call for a cool crust or one still warm from the oven.