EASY PIE CRUST

Easy Pie Crust image

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.

Provided by Taste of Home

Time 10m

Yield pastry for a single- or double-crust pie (9 or 10 inches).

Number Of Ingredients 12

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1-1/2 teaspoons white vinegar
2 to 3 tablespoons 2% milk
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
5 to 6 tablespoons 2% milk

Steps:

In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.