Classic Single Crust Recipe
Ingredients
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Vegetable shortening stick | 1/2 | |
| Cold water | 3 Tablespoon |
Directions
Spoon flour into measuring cups and level.
Combine flour and salt in medium bowl.
Cut in shortening using pastry blender (or 2 knives) until all flour is blended to form pea-size chunks.
Sprinkle with water, 1 tablespoon at a time.
Toss lightly with fork until dough forms a ball.
Press dough between hands to form a 5-to 6-inch "pancake." Flour rolling surface and rolling pin lightly.
Roll dough into circle.
Trim 1 inch larger than upside-down pie plate.
Loosen dough carefully.
Fold dough into quarters.
Unfold and press into pie plate.
Fold edge under.
Flute
Combine flour and salt in medium bowl.
Cut in shortening using pastry blender (or 2 knives) until all flour is blended to form pea-size chunks.
Sprinkle with water, 1 tablespoon at a time.
Toss lightly with fork until dough forms a ball.
Press dough between hands to form a 5-to 6-inch "pancake." Flour rolling surface and rolling pin lightly.
Roll dough into circle.
Trim 1 inch larger than upside-down pie plate.
Loosen dough carefully.
Fold dough into quarters.
Unfold and press into pie plate.
Fold edge under.
Flute
Chef
