Pie Crust IV Chef John Recipes

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Pie Crust IV

"My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly."

Ingredients :

1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

Instructions :

Prep : 10M	Cook : 8M	Ready in : 10M

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Notes :

For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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