Pie Crust . . . So Much Better Homemade

Pie crust is yummy, but if you are like me, you probably aren't crazy about those pre-made pie crusts that you can buy at the store. Homemade is definitely the way to go. It is quick, easy, and inexpensive. The recipe I use is from the old Betty Crocker cookbook. This makes enough pastry for one single-crust 10 inch pie.

1/2 cup shortening
1 1/3 cups flour
1/2 teaspoon salt
3-4 tablespoons water

Cut shortening into flour and salt until pea-sized. Add water. Form pastry into a ball. Roll out. Fold into quarters, lay in pie plate, and unfold. Fold edges under and flute.

If you are baking the crust alone, like I did this time, prick bottom and sides well with a fork, (bottom and sides of the pie, that is!) and bake at 475 for 8-10 minutes.

If you are filling the pie, bake as the recipe you are using directs.

By the way, this pie-crust recipe is (super-pie-crust-picky) husband approved.

Here are some links to more pie crust basics.
Basics of Cooking - Pie Crusts
Pie Crust Tips, How-To's & Troubleshooting
How to Make Pie Crust


And here are a couple for fancy flutings.
Ehow.com
Wikihow.com



P.S. Come back tomorrow to see what this pie crust was used for!