Diner Style Pie Crust
Ingredients
- 2 c. all-purpose flour
- 1 tsp. salt
- 3/4 c. shortening
- 7 1/2 Tbsp. water
Instructions
- This recipe makes enough crust for 2 pies or one double crust pie. In a mixing bowl, add 2 cups all-purpose flour and 1 tsp. salt. Mix together with a fork. Add 3/4 c. shortening and cut into flour mixture using fork until mixture turns into pea sized crumbles. (See some of my videos for mixing technique, like World's Best Pumpkin Pie or 1940's Diner Style Pumpkin Pie.) Mixture will look crumbly. Add 7 1/2 Tbsp. water and gently mix together. Dough will look ragged and crumbly. Press together with hands, divide into 2 equal pieces, wrap each piece tightly in plastic wrap and chill until ready to use. (May be made and chilled the day before. Remove from refrigerator 30 minutes before rolling if chilled overnight.)Sprinkle flour on your work surface. Press one dough ball into a disk. Sprinkle flour on top of dough. Using a rolling pin, roll dough into a circle about 13 to 14 inches across. Roll gently from the inside out. (See video for rolling technique.) Transfer to an ungreased pie plate. Press dough up the sides of the pan, tuck the overhang of the dough under, and create a fluted edge around the crust by pinching and twisting. Make you filling, fill crust and bake (such as for a pumpkin, pecan, or buttermilk chess pie).If you're making a cream pie and need to pre bake the crust before filling, just prick the bottom of the crust with a for a few times and bake in a preheated 400 degree oven for about 20 minutes or until browned. All ovens are different, so keep an eye on it. If an air pocket forms under the crust while baking, just prick with a fork or toothpick and resume baking. I've never had to use pie weights, but if you feel the need to, please do. Fill and enjoy!