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1
Sift the flour and salt into a bowl.
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2
Cut in the shortening with a pastry blender until it is the size of small peas.
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3
Sprinkle 1 tablespoon of the milk over part of the flour mixture.
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4
Gently toss with a fork and push to the side of the bowl.
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5
Sprinkle another tablespoon over another dry part, toss with a fork and push to the side of the bowl.
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6
Repeat with the remaining milk until all of the flour mixture is moistened.
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7
Press the dough together to form 2 equal balls, then flatten into disks.
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8
Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks.
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9
On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.
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10
Use a light touch and handle the dough as little as possible.
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11
To prebake an empty crust, preheat the oven to 400F.
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12
Press 1 rolled-out crust into a 9- or 10-inch pie plate.
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13
Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking.
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14
Bake for 10 minutes, until firm and lightly browned.
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15
To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.
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16
HOW PIES ARE CUT:
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17
Cut all fruit pies and Boston cream pies into eight slices.
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18
This includes peach, apple, all sugar-free pies, strawberry rhubarb, cherry, red raspberry, blueberry, French apple, Boston cream.
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19
And egg custard.
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20
Cut all meringue pies and pecan pies into ten slices.
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21
This includes lemon, coconut, chocolate, peanut butter, and butterscotch.
