Pie Crust For Two Nine Inch Double Crust Pies
|Shortening||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||4 Cup (64 tbs), sifted|
|Cold water||12 Tablespoon|
1. Collect and measure the required ingredients.
2. To the cold water, stir in the salt and keep aside.
3. Sift the flour 2-3 times then measure and add to a large mixing bowl.
4. To the sifted flour, add 1/3 of the shortening.
5. Using a pastry blender or an electric hand beater, blend the mixture until it resembles cake crumbs.
6. Cut the remaining shortening into small pieces and add to the mixture.
7. Blend again until mixture resembles small peas.
8. Add the salted water, a spoon at a time, while the beating at very low speed or stirring with hand until the mixture binds together to form a ball of dough.
9. Turn out onto a flour dusted work surface and divide into four equal portions.
10. Roll two portions out into circles of 1/8 inch thickness, place the pie tin on top and cut the dough leaving ½ inch extra around the circumference.
11. Collect the trimmings add to the remaining 2 portions and roll out into 1/4 inch thick circles to make the lower crusts.
12. Use the pie crusts as required to top the pies.
If pastry flour is used, either reduce the amount of shortening or increase the quantity of flour.
Bend shortening and flour a day in advance and store in an airtight container in the refrigerator.
Bake pie crusts at 450°F until well browned.
Use well browned pie tins or Pyrex tins as they give good results. Avoid the use of new pie tins.