Sweet pie crust

4 servings

Ingredients

Quantity Ingredient
2 cups Flour
1½ teaspoon Sugar
¼ teaspoon Salt
1 cup Solid vegetable shortening
½ cup Ice water

Directions

For the crust: In a mixing bowl, combine the flour, salt and sugar.

Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.

For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and ⅛ thick.

For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and ⅛ inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

Yields: 2 pie crusts

ESSENCE OF EMERIL SHOW#EE2293

Pie Crust:

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