Amazing Pie Crust Recipe
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 5 tablespoons cold water
Preheat the oven to 350 degrees F.
In a large bowel sift together flour and salt. Cut shortening into flour mixture using a pastry blender. Continue working the dough until quarter-inch balls are formed. Sprinkle water into the mixture one tablespoon at a time. Mix gently with a fork until the dough forms a ball. Divide the ball in half.
Form each half into a pancake and place into a 2 gallon plastic food storage bags. (The second pancake can be frozen for future use.) Do not seal the bag of the half that you are rolling out. Sprinkle the counter top with water and place the bag on the counter. Roll the dough into a circle that is one inch larger than the upside-down pie plate. If the pastry sticks to the inside of the bag, you can sprinkle flour on it. Slit the bag on all three sides and remove the top sheet.
Flip the dough onto the pie plate and peel off the plastic. Press the dough into the plate and trim the edges even with the plate. Pinch or crimp the edges. Put the pie shell into the freezer for one hour.
When you remove it from the freezer, fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with dried beans (two pounds) and place it in the oven. Bake for ten minutes. Take the shell from the oven, remove the beans and foil and bake for another ten minutes or until the crust is dried and beginning to turn brown.
Now you are ready for the filling.
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