Pie Crust

This is the recipe I used for the peach mango pie yesterday. It is just the recipe (that Bettie told me about, of course) from the Better Homes and Gardens (aka...red and white) cookbook.  This is the recipe for a single crust pie. Don't be afraid.  I had a little trouble the first time I tried this recipe when it was a baked shell before filling.  But as a filled first shell, it was great!  I'm sure it works as a baked first, but I didn't do it right I guess. I think the chilling and pricking would have helped.  As well as I've heard of lining with foil and putting in dry beans.  Anyway, according to me, as someone who doesn't like pie...it's a great tasting pie crust. And easy too!




1 1/4 c. all-purpose flour
1/4 t. salt
1/3 c. shortening
3 to 4 T. cold water

In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas.
Sprinkle 1 T. of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. [If you aren't going to do this right away, form it in a circle and put it in a ziploc bag in the fridge.  Make it a flat circle, that will prevent rough edges later when rolling out.] Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.

If you need to bake the crust first when called for by the recipe, prick the bottom and sides of pastry generously with the tines of a fork. Bake in a 450 oven for 10-12 minutes or till golden. Cook on a wire rack.