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Basic Pie Crust

The Editors
Yield
This makes enough pie crust for one two-crust (9-inch) pie o
Category
Pies and Pastries
Course
Desserts
Preparation Method
No Cook
Sources
Favorite New England Recipes
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The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat larger than the pie pan it is to fill.

Ingredients
2 cups flour
3/4 cup shortening
1 teaspoon salt
Instructions

Sift together the flour and salt upon a board or marble surface and cut in the shortening with a pastry blender or 2 knives until thoroughly mixed and like coarse sand.

Make a paste of 1/4 cup flour and 1/4 cup cold water and add to the above mixture quickly and lightly with a fork. Shape into a ball, cover the dough and chill thoroughly. When chilled roll the dough out on a lightly floured surface. With a little practice it is easy to make good pie crust, but if you are inexperienced, or in a hurry, the commercially prepared sticks make excellent pie crust too.

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The Old Farmer's Almanac Editors

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