Gammy’s Pie Crust

Gammy's Pie Crust
Recipe type: Dessert
  • 2 cups sifted all-purpose flour
  • 1 tsp salt
  • ⅔ cup shortening
  • 5-7 Tbsp. cold water
  1. Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle 1 tablespoon of water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till is moistened. Form into a ball. (For double- and lattice-crusts, divide the dough for lower and upper crust and form into ball.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge till ⅛-inch thick.
  2. To bake single-crust pie shells: Fit pastry into pie plate; trim ½-inch to 1-inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick.) Bake at 450⁰ for 10-12 minutes or until golden.
  3. For double-crust pie: Trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling over rolling pin; then unroll loosely over well-filled pie. Trim ½-inch beyond edge. Tuck top crust edge of lower crust. Flute edge of pastry as desired.
  4. If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge.