Papa's Pie Crust
Tender, flaky, and super simple to make, this truly is the PERFECT pie crust!
Servings: 2 (9-inch) pie crusts
Ingredients
- 2 c. all-purpose flour
- 1 pinch salt optional
- 2 T. granulated sugar (add when making a sweet pie)
- 1 c. vegetable shortening
- 1/2 c. cold water
Instructions
- In a large bowl, combine flour, salt and sugar, if using. Cut in shortening with a pastry blender or fork until it resembles coarse meal. Add cold water, stir to combine. With floured hands, divide dough in half and shape into 2 disks. (Use right away or wrap in plastic and refrigerate or freeze until ready to use.)
- On a well floured surface, roll out one dough disk to fit the bottom and up the sides of your pie plate. Fold dough in half and then into a quarter to make it easier to transfer dough to the pie plate. Unfold and arrange to fit plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling. Fill with desired filling.
- Roll out second disk to cover the top. Cut away excess dough, seal and flute edges. Cut slits on top to allow steam to escape. Bake according to recipe directions.
- Cook’s Note: Top crust can also be cut into strips to make a lattice top.
[…] Cook's Note: If using frozen huckleberries, thaw first and then drain before using. Recipe Link: Papa's Pie Crust […]