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This will make 2 single crusts or one double crust pie.
The secret is that everything - ingredients, utensils and the water - must be icy cold. At least a couple of hours
in the refrigerator is usually enough, but overnight works best
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup shortening
About 3 Tbsp cold water
Procedure:
Take everything out of the refrigerator and lightly flour a work surface to roll out the dough on. Work quickly and
cut the shortening into the flour using a pastry blender or two table knives cutting crosswise, until the mixture resembles
coarse cornmeal and the shortening is chopped into tiny chunks. Gently stir in about 1 Tbsp of ice water and then more,
a little at a time until the dough becomes a workable ball. If you overdo it and the dough becomes slimy, add a bit
more flour. If you mix too much (called overworking the dough), the pastry will become tough. The pastry should
feel smooth and silky as you roll it out into a circle large enough to line your pie pans. Carefully lift one side of
the circle, gently folding it in half, slipping the pie pan underneath and centering the dough. Unfold, pat into place
crimping the edges if you are making a single crust pie, or fill and add the top crust and then crimp the edges for a double
crust pie.
Serving Size:
You really don't want to know !
1/6th of a 2 crust pie is approximately; 342 calories, 26.9 g fat (6.4g saturated), 24 g carbohydrate, 3.2 g protein,
1 mg sodium, 0 mg cholesterol
And that does not include the filling in the pie !
2 single crusts OR 1 double crust
6 servings per pie
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