If you are like me and have tasted both store bought pie crusts, and homemade pie crusts, you KNOW there’s simply no competition between the two. Homemade is ALWAYS the winner hands down. Although there are many slight variations to making homemade pie crust, I personally LOVE this one, because it’s not too flaky, and adds the perfect amount of “salt” flavor to your sweet pie. It’s easy to make and well worth the little bit of time put into it. This recipe is for a DOUBLE pie crust. For a single pie crust – simply reduce ingredients in half.
3 c. flour
1 1/2 t. salt
1 c. shortening (I use Crisco butter flavor sticks)
3/4-1 c. COLD water
Mix flour and salt. Cut in shortening UNTIL CRUMBLY using a pastry blender/knife:
Pour in cold water and mix with clean hands until dough is formed and holds together well.
Divide in half.
Roll out half of the dough on a floured surface until it will fit a 9 inch pie pan. Fold in half, then half again.
Place in pan and unfold, making sure to center in the pie pan.
When you place the top crust on (after you’ve filled the pie), pinch edges together and remove excess by running a knife gently along the edges of the pie pan.
If you are baking a single crust pie that requires a pre-baked crust – bake at 375 degrees F for 30-45 minutes.
**One thing I love doing with excess pie crust is rolling it out, cutting it into strips (I use a pizza cutter), and brushing it with melted butter and sprinkling with a cinnamon/sugar mixture, and then bake on a cookie sheet. Makes a fun little treat for the kids…including the big ones 😉
But he insisted strongly; so they turned in to him and entered his house. Then he made them a feast, and baked unleavened bread, and they ate.