Better Homes
Penny Ashton - 1990

  SINGLE PIE CRUST   1 ¼CAll-Purpose Flour>Stir together in mixing bowl. ½tSalt   CShortening OR Lard>Cut in until pieces are the size of small peas.   3-4TCold Water>Sprinkle 1 Tablespoon of water over of mixture. Gently toss with fork. Push to side of bowl then repeat with remaining .  

Form dough into ball. On a lightly floured surface, flatten dough with hands. Roll dough out, with rolling pin, from center to edge. Form a 12 inch circle.

Wrap pastry around rolling pin and unroll onto a 9 in. pie plate. Ease pastry into plate, being careful not to stretch it. Do Not Prick Pastry.

Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make fluted, rope shaped or scalloped edge.

Finish and Bake as directed in individual recipes.

Baked Crust: Some recipes just call for a baked crust. Prick bottom & sides of crust with fork. Bake in a 450° oven for 10 to 12 minutes or until golden. Cool on wire rack. Some people line the crust with foil and put dried beans in it to keep it level. There are also pie crust weights that you can buy.


"Cut in" means to use 2 knives or a pastry cutter and cut the shortening into the dough. To cut with knives, pull them across each other cutting the shortening in half over and over again.