Pie Crust
| Chill the shortening | ||||||
| Fill a glass with ice water | ||||||
| 1 1/4 cups all-purpose flour | whisk | cut in until pea-size crumbs | sprinkle in 1 Tbs at a time, toss with a fork until dough holds together | shape into a disk, wrap, chill 30 min | roll on a floured surface 1/8 in thick, 2 in wider than the pan | fit into a 9-in pie plate, trim and crimp |
| 1/2 tsp salt | ||||||
| 1/2 cup vegetable shortening, cold | ||||||
| 3 to 4 Tbs ice water | ||||||
- Chill the shortening
- Fill a glass with ice water
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup vegetable shortening, cold
- 3 to 4 Tbs ice water
Steps
- whisk: all-purpose flour, salt
- cut in until pea-size crumbs: step 1, vegetable shortening
- sprinkle in 1 Tbs at a time, toss with a fork until dough holds together: step 2, ice water
- shape into a disk, wrap, chill 30 min: step 3
- roll on a floured surface 1/8 in thick, 2 in wider than the pan: step 4
- fit into a 9-in pie plate, trim and crimp: step 5
