A SINGLE PIE CRUST

A Single Pie Crust image

Provided by Disque

Time 35m

Yield 1 Crust, 8 serving(s)

Number Of Ingredients 4

Steps:

Mix flour and salt with a fork.
Add shortening to flour. Cut in with the back of a fork or a pastry blender, until the mixture looks like very coarse cornmeal.
Add water, one tablespoon at a time, tossing and stirring with a fork. Using your hands, mash the mixture and form into a ball.
To roll dough, dampen the counter or table with a sponge. Spread plastic wrap on the surface. Place dough in center and flatten slightly. Cover with plastic wrap. Using a rolling pin, shape into a circle. Shortening should look like the veins of marble throughout the crust.
Keeping dough between the plastic wrap, fold in half, and then half again. Refrigerate for 30 minutes - or even a few days.
To use, unfold crust and remove plastic wrap from the top side. Flip over a pie dish and fit it inside. Remove the remaining layer of plastic wrap.
Double recipe for a 2-crust pie.
NOTE: To pre-bake, as for a custard pie, prick dough liberally with a fork. Line dough with parchment paper and place dried beans on top of parchment. Bake in pre-heated oven at 375 degrees for about 12 minutes. Remove paper and beans; continue baking until crust has browned a little.

Nutrition Facts : Calories 198.6, Fat 13, SaturatedFat 3.7, Sodium 146, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4