Pie Crust

By Whitney McHugh
Published: December 14, 2007
Updated: December 14, 2007

Yields: 4 Servings
I N G R E D I E N T S
1 1/3 cup Flour
1/2 cup Vegetable shortening
1/2 teaspoon Kosher Salt
3 tblspoons Ice water
I N S T R U C T I O N S
Mix flour and salt in mixing bowl. Cut shortening into the flour with a fork, until the mixture resembles the texture of tiny split peas.
Add the ice water and combine with a fork. It may appear as if it needs more water; it does not.
Quickly gather the dough and into a ball and flatten into a 4-inch wide disk. Wrap in plastic, and refrigerate, for at least 30 minutes.
Remove from the refrigerator. Let stand until dough is cool, but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a circle, wide
enough to lap over your pie plate. Press into the center and work your way outside. Cut off excess. Bake at 350 for about 5 min.