Rarely do I meet anyone who still makes homemade pie crust. It really is easy and it is so much better than those premade crusts.
1 1/4 cup flour
1 T sugar
1/2 t salt
3 T Crisco cut in pieces and chilled
4 T unsalted butter
3 T ice water
Makes 1 single crust pie shell
Simply start with mixing your dry ingredients.
Flour, sugar, and salt. Mix well.
Add very cold Crisco.
Using a pastry cutter, cut in the Crisco till looks like peas.
Here is my tip!
Using my Saladmaster food processor and the #1 cone, cut in your very cold butter.
Using your pastry cutter, cut in butter until about the size of peas.
After mixing, use very cold iced water to do the final mixing.
Note: make sure the dough is slightly tacky and sticks together well.
Now, flour the counter and make a 4 inch disk. Cover with plastic wrap and refrigerate for 1 hour.
Using a floured counter start rolling it out. Make sure to turn about a 1/4 of a turn with each roll. Roll out to 4 inches larger than pan.
Use a heavy duty foil and cover the crust making sure it is tucked in around bottom edge. Fill with 1 cup or so of pie weights. You can use beans, but the best is a ceramic pie weight.
Cook on 375 for 20 minutes. Remove weights and make sure crust edge is firm and starting to brown.
For cream pies continue to cook for another 15 minutes till crust nicely browned. Ready for filling.
For fruit or pumpkin pies cook for another 7-8 minutes. Crust is then ready for filling and final baking.
I shared this with Share your cup Thursday