Homemade Pie Crust

Homemade Pie Crust



2 c. sifted flour
3/4 t. salt
2/3 c. shortening
4 to 6 Tbsp. ice cold water

Mix flour, salt, shortening with fork until crumbs form

Add enough water to moisten and make into a ball.  Add 4 Tbsp. of water then add additional Tbsp of water one at a time.

Saran wrap
Rolling pin
Dampen the table with water, stick saran wrap to table, add a ball of dough, finish with another layer of saran wrap on top and then use rolling pin to form into a circle.

Turn pie tin over make sure you have a least a 3" extra pie dough over the tin
Make sure all of the pie crust circle is even don't go over the edges, roll from inside to almost the edge.
Take off top layer of Saran wrap, flip over, Don't stretch pie crust, fill pie crust around bottom of pie tin, then top off the other layer of Saran wrap.

Finish with flouted edge
Place pumpkin puree inside and cook-then cool
Don't put any pokes in bottom & freeze
Poke holes in bottom with fork and cook- then once cooled add pudding

Makes 2 pie crusts covered (or) 4 bottom only crusts
or should get 3 little pumpkin pies + extra cinnamon & sugar bites
or 2- 9" pies

Source: Dorothy Lee