Perfect baked piecrust

1 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ teaspoon Salt
⅓ cup Vegetable shortening
4 tablespoons Cold water

Directions

1. Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas.

2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together. 3. Form into a ball, then flatten to ½-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-½ inches. Roll from center outwards each time. Smooth edges with hands to keep it round. 4. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling.

Recipe By : Jo Anne Merrill

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