Pie Crust

This is the pie crust recipe my Amish Grandmother shared with my mother years ago, and now I use it too. People always comment on how much they love it. I will admit, that while I am one of the few who actually doesn't care for pie crust, I will eat this one more than any other.

(For 2 - 9" pies)

2 1/2 C Flour

1 C Shortening

1 tsp salt

7 Tbsp Ice Water

Mix first three ingredients together well. It will form a "meal". 1 tablespoon at a time add the ice water, stirring until dough forms a ball. Divide the dough in half and roll each out onto lightly floured board. Lay crust in lightly greased pie plates and press to form if needed. Using thumb and forefingers, pinch the edges all the way around for a nice look.

For a pre-baked pie shell, lay the crust in pie plate and prick all over with fork (to prevent air pockets). Bake 9-11 minutes in a preheated 350 degree oven.

TIPS: It helps to roll the pastry in a clockwise direction, and in between sheets of waxed paper is possible. Basically, the less handling the better. Also, if recipe calls for the pie to be baked for a lengthy period of time or at a high temperature you can cover the crust edges with strips of foil to prevent browning too dark. I use my Pampered Chef Pie Crust Shields.