- 2 cups all-purpose flour
- 1 t salt
- 2/3 cup plus 2 T shortening
- 4 to 5 T ice water
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water; 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill until ready to use. Roll and fit pastry into pie plate as pie recipe directs.
From The Ultimate Southern Living Cookbook
Katie: This is the crust I made for the pie we shared last week. I think homemade crusts are superior to bought ones, even if they aren’t pretty or don’t turn out perfectly. This one was delicious! I worried it wouldn’t turn out because I had trouble rolling it out. I made holes in it and had to push pieces of dough into the holes when I had the crust in the pie plate. I have two pie plates, one that is deep dish and one that is not. It was much easier to do the fluted edges in the normal pie plate than the deep dish one. As you can see from the pictures, neither result looks particularly fluted, but I was happy with how it turned out. I have found that crust making gets easier each time I do it, so if you try this and think your crust isn’t successful, don’t give up! Use it anyway and try again next time you want to make a pie!
Gray: This was good, and I have to agree with Katie, making a pie crust is so much better than buying one. They aren’t much trouble, but the difficulty is all in the rolling out part. If you chill it, you will be much better off. We are getting better at it, but we are still struggling, so don’t get discouraged! Enjoy!