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Pie Crust 40

Pie Crust 40 is a pies recipe made with All Purpose Flour, Salt, and Ice Water. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1/2 tsp
• 5 tbsp

Method (preview)

1. 1

   In a large bowl, stir together the flour and salt.

2. 2

   Using a pastry blender or 2 knives, cut in half the shortening until the mixture resembles coarse crumbs.

3. 3

   Cut in the remaining shortening until the mixture is the size of peas.

4. 4

   Add the water a little at a time, toss gently and push to the side of the bowl.

5. 5

   Repeat until all the flour is moistened.

6. 6

   Knead the pastry lightly with fingertips until the pastry cleans the bowl.

7. 7

   Form pastry into 2 flat rounds, wrap tightly in plastic wrap and chill 30 minutes.

8. 8

   Roll out top crust into a 10 inch circle.

9. 9

   Fold dough in half.

10. 10

    Cut small slits along folded edge to allow steam to escape.

11. 11

    Lightly brush edge of bottom crust with water after adding filling.

12. 12

    Arrange top crust over filling.

13. 13

    Trim top crust to a 1/2 inch overhang.

14. 14

    Press top and bottom crust edges together.

15. 15

    Fold overhang under itself and flute edge or press tines of a fork around edge.

16. 16

    Bake according to recipe directions.