Recipe - Classic Single Pie Crust

1 1/3 cup Allpurpose flour
One half teaspoon Salt
One half cup Crisco Shortening
5 tablespoon Cold water

1. Combine flour and salt in large bowl. Cut in shortening using pastry
blender or 2 knives until mixture forms peasized pieces.

2. Sprinkle with water, 1 tablespoon at a time. Toss with a fork until
mixture holds together. Press together to form a ball.

3. Press dough between hands to form 5 to 6inch disk.

4. Lightly flour surface and rolling pin. Roll dough in short strokes,
starting in middle of disk and rolling out toward edge. Rotate dough 1/4
turn to right. Sprinkle more flour under dough and on rolling pin as
necessary to prevent sticking. Continue to roll and rotate dough 2 to 3
more times.

5. Roll dough into circle 1/8inch thick and at least 1 inch larger than
inverted pie plate.

6. Place rolling pin on 1 side of dough. Gently roll dough over rolling pin
once.

7. Carefully lift rolling pin and dough. Unroll dough over pie plate. Ease
dough into pie plate with fingertips. Do not stretch dough.

8. Trim crust, leaving 1/2inch overhang. Fold overhang under. Flute as
desired. Cover pie crust with plastic wrap and refrigerate 30 minutes to
allow dough to relax.

Recipe by: Cooking Class Desserts: Perfect Pies

Posted to recipeludigest Volume 01 Number 465 by "catspaw@inetnow.net"
catspaw@inetnow.net on Jan 6, 1998