Category: BHG (Better Homes & Gardens), Crust, Pie, PICTURES
1 1/4 c. Flour
1/3 c. Shortening
4-5 T. Cold water
2 c. Flour
2/3 c. Shortening
6-7 T. Cold water
2 Dashes Salt
1. Cut the shortening and flour together until you get a bowlful of pea-shapes.
2. Cut in the COLD water one Tablespoon at a time until you have a good, workable crust. This is something I learned from experience... When you roll the dough into a ball, it has a good marbeling of shortening and it's not really sticky (sticky enough you need to have flour on your hands though!).
3. Roll out dough to the right diameter. Tricks? Roll dough into a ball and press with the flat of your hand until it's ready for a rolling pin. Roll out starting in the center as if rolling out to the numbers of a clock. Center to 12, center to 1, center to 2, etc., until you've gone in a full circle. My deep dish pie pan from Pampered Chef needs me to roll out my dough to 12". Make sure your rolling surface and your flat surface have plenty of flour to keep your dough from sticking! To transfer dough from the flat surface to the pie plate, roll the flattened dough carefully and loosely onto your rolling pin. Lay the dough on the side of your pie pan and voilà! Of course I say voilà but it's never really that easy, is it? :) :)
OR, if you are not putting a top onto the crust,