Perfect Pie Crust For Double Crust Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 8 -10 tablespoons water

Recipe

• 1 in a medium bowl, stir together flour and salt. cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (i usually use my hand crank chopper to do this).
• 2 add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. divide mixture in half.
• 3 at this point, you can roll dough into a 12 inch circle on a lightly floured surface, but i prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
• 4 when dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
• 5 lift the dough and bottom layer of waxed paper up and invert onto your pie pan. gently peel the waxed paper off.
• 6 do the same with the other 1/2 of your dough to make your top crust.
• 7 before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. your crust will turn out perfect every time!