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Flaky and Tender Pie Crust

Posted: Wednesday, October 10, 2007

Makes two (nine-inch) pie shells

  Don't spoil the taste of luscious pie filling with a second-rate pie crust. Store-bought pie shells and pastry are a great convenience, but when there's time, nothing beats the taste of homemade. Photo by Sue Ade/Morris News Ser

 

Don't spoil the taste of luscious pie filling with a second-rate pie crust. Store-bought pie shells and pastry are a great convenience, but when there's time, nothing beats the taste of homemade.

Photo by Sue Ade/Morris News Ser

2 cups all-purpose flour (dip measuring cup into flour canister or bag, then level off)

1 teaspoon salt

2 teaspoons sugar

3/4 cup all-vegetable shortening

5 tablespoons ice water

In a large mixing bowl, mix together flour, salt and sugar. With a pastry blender, cut in shortening until pea-size crumbs form. Add water, a tablespoon at a time, until mixture can be formed into a ball. Divide ball into two eight-ounce disks. If not using dough immediately, chill. On a floured work surface, with a lightly-floured rolling pin, roll one of the disks into a circle one inch larger than an inverted nine-inch pie pan, not quite 1/8-inch thick. Carefully fold dough into quarters and place into a nine-inch pie pan. Unfold pastry, fitting into the pan. Fold dough that extends over edge of pan under, then flute. Fill as desired.



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