PIE CRUST (SINGLE)

PIE CRUST (SINGLE) image

Number Of Ingredients 5

Steps:

In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening, butter, and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 3 Tbsp. ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it. Flatten the dough into a 4 to 6 inch disk and place on a cool, floured surface. Roll crust outward from center. After every couple of rolls, rotate the rolling angle about 45º until you have rolled all around the crust. Always start rolling from the middle. Transfer the dough to the pie plate, and trim to about 1 inch overhang. Roll the excess and flute the edges of the crust. Cover fluted edge with foil until 15 minutes before baking is done. Bake at 350º, or until crust just begins to brown. Remove foil from fluted edge. Return crust to oven until pie crust is golden brown.