Homemade Pie Crust (Pa Dutch Country)

1. 1

   Combine flour and salt in mixing bowl.

2. 2

   Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.

3. 3

   Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.

4. 4

   Roll dough into a round ball, handling as little as possible.

5. 5

   Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.

6. 6

   Place circle into pie pan, gently pressing dough to fit to the bottom & sides.

7. 7

   Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.

8. 8

   Turn edge under and flute with fingers to make a standing rim.

9. 9

   Prick shell all over with a fork to prevent air bubbles.

10. 10

    If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).

* Per serving · 4 servings · Values may vary.

No additional tips available.