Try this simple recipe, which delivers a light, flaky crust that is perfect for fruit and vegetable pies.
2 cups unbleached all-purpose flour
1 teaspoon salt
1/4 cup cold water
2/3 cup solid vegelatbe shortening
How to prepare
Stir the flour ans salt together in a bowl. Take out 1/3 cup of the flour mixture and mix with the cold water to make a paste. Set this aside. With a pasty cutter or fork, cut the vegetable shortening into the remaining flour mixture until the texture becomes " pebbly". Add the paste to the flour-shortening mixture and mix until it can be shaped into a ball. Divide into two parts. Lightly flour your rolling surface ( a clean countertop or large wooden board) and your rolling pin. Roll one portion of the pie dough at a time. Roll from the center out, lifting the roller at the end of the dough ( rather than rolling back and forth). Roll to a 1/8-inch thickness. Have an 8- or 9-inch pie pan ready. The rolled dough circle should be at least two inches larger than your pie pan. Loosen the center of the pie pan. Unfold the pastry, gently work it into the pie pan and press lightly. Trim off excess dough with a knife. You can make a design around the edge of the pan using your fingers or a fork. To pre-bake a pie shell, preheat the oven to 450 degrees. Prick the dough along the edges ans on the bottom with a fork. Line with a Sheet of foil and weight the dough down with dried beans, half-filling the shell. Bake for seven minutes. Remove the foil and dried beans and continue baking for another three to five minutes. You may freeze the remaining dough.
Makes 3 crusts
Preparation Time: 25 minutes
Baking Time: 10-12 minutes