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1
Cut shortening into flour/salt until it looks like peas.
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2
Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
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3
Divide dough in half and roll thin.
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4
This makes two single piecrusts or one double crust pie.
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5
TIPS AND TRICKS:
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6
To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
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7
For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
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8
To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
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9
Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
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10
Toss ingredients with a fork, lightly and quickly, rather than stirring.
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11
Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
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12
To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
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13
Try rolling some grated cheese into the dough when making an apple pie.
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14
Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
