Perfect Pie Crust

How to make homemade perfect pie crust
One year an 86 year old woman came to teach pies at our women’s church group. She had made pies at a local cherry farm and sold them for over 50 years

1 cup butter flavored Crisco
2 1/2 cups fresh flour
1 tsp salt
½ cup ice water

Combine flour, salt and Crisco in a bowl. In 2 cup measuring cup add 1 cup water and fill with ice. Using a pastry blender cut the Crisco into the flour until evenly blended.

Measure out 1/2 cup of ice water. Slowly sprinkle in1/2 the water mixing with a fork or hands, add small amounts of water until the flour is evenly distributed and dough forms a nice soft ball.Form the dough into a ball on a lightly floured counter.

                               DO NOT OVER WORK THE DOUGH

Gently roll outward until it is ¼ inch thick. Roll the dough onto the rolling pin and place on the pie pan gently pressing into the corners.

Do not stretch the dough. Any tears can be fixed by pressing gently together with a wet finger. Trim edge of pie dough by using a knife around edges.

For a single pie crust

After placing the  crust in the pie pan pierce is 45-50 times , bottom and sides. This is to prevent bubbles. Bake on bottom rack 350º for 12-15 minutes until nicely browned. Let cool before putting any fillings in pie shell.

For Double crust

After you have placed crust in bottom of pie pan, fill with desired filling. Roll out dough as instructed above. Roll on rolling pin and place in center of pie pan and unroll. Trim edges as shown above. Seal edges by wetting fingers and rubbing bottom crust with water. Decorate edges as desired. Create top crust with desired design. If you are leaving it intact, pierce the top crust with a sharp knife 8-10 times to vent heat. If you don’t do this the filling will bubble out wherever it desires usually making a sticky mess in your oven. Bake on the bottom rack 350º for 1 hour. Cover edges with foil if desired remove after 30 minutes. this will prevent over browning of edges.

My crust tore quite a bit when transferring. This is because the dough was allowed to dry. If you are not going to roll it out immediately cover with plastic wrap and put in the refrigerator.

Less than perfect crusts can be camouflaged with more cut-touts.