There are some really good ready-to-use piecrusts on the market these days. My favorite is Mrs. Smith’s deep-dish frozen pie shells. Still, if you have time, it’s always better to make your own! This pie shell can be used for recipes that call for baked or unbaked crusts.
Recipe information
Yield
makes 2 9-inch pie crusts
Ingredients
Preparation
Step 1
Sift the flour and the salt together into a cold medium bowl. Cut in 1/3 cup of the shortening with two knives or a pastry blender until the mixture resembles cornmeal. Cut in the remaining 1/3 cup shortening until the mixture gathers into small pea-sized pieces. Sprinkle the ice water, 1 tablespoon at a time, over a small portion of the mixture. Use a fork to press the mixture together, making a small ball of dough. Sprinkle another tablespoon of water over another dry portion of the flour and press it together. Continue moistening small portions of the dry mixture until all of the flour is moistened. Use only enough water to make the dough stick together. It should not be wet or slippery. Press all the moistened portions together gently and quickly with your fingers. Do not knead. The less the dough is handled, the more tender and flaky the pastry will be. Cover and chill the dough.
Step 2
On a lightly floured board or canvas, roll out half of the dough into a circle 1/8 inch thick and about 2 inches larger than the pie pan. Fold the circle in half to fit it loosely into the pie pan. Trim the excess dough with scissors, leaving about 1 inch of the pastry over the edge of the pan to be folded under to form a standing, fluted rim.
Step 3
For a prebaked crust, press foil gently into the pan over the pastry and prick the bottom with the times of a fork to prevent air bubbles from forming during baking. Fill with pie weights or dried beans. Bake at 350°F for 15 to 20 minutes, or until lighter golden.
