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Millie Bonazzo's Perfect Pie Crust




Source of Recipe


Buddy Cookbook


List of Ingredients




8- or 9-inch one-crust pie
1/3 cups plus 1 tablespoon chilled vegetable shortening
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons chilled water
8- or 9-inch two-crust pie
2/3 cup plus 2 tablespoons chilled vegetable shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 6 tablespoons chilled water



Recipe



In a large bowl with a pastry blender or two knives, cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary).

On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divede pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.

FOR ONE-CRUST PIE: Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with pie plate; flute. Fill and bake as deirected in recipe.

FOR TWO-CRUST PIE: Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. cut slits so steam can escape. Cover edge with stip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake as directed in recipe.

FOR BAKED PIE SHELL: Prick bottom and sides thoroughly with a fork. Bake in oven at 475 degrees 8 to 10 minutes or until light brown; cool.