Pie Crust

8" single

9" single

8" double

9"double

Flour

1 cup

1 1/2 cups

2 cups

2 1/3 cups

Salt

1/4 tsp

1/4 tsp

1/2 tsp

1/2 tsp

Shortening or Butter (or half of each)
(1/3 amt of flour)

1/3 cup

1/2 cup

2/3 cup

3/4 cup

Water
(1/2 amt of fat)

2 -3 Tbsp

1/4 cup

1/3 cup

6-7 Tbsp



Note: I came across a tip that I've been using with good results - substitute buttermilk for half of the water

Combine flour and salt, cut in shortening with a pastry blender until crumbs are the size of small peas. Sprinkle water over top of crumbs. Let sit for a minute or two. Mix dough with hands just until it holds together. Roll out, fit pastry into pie plate.

For pre-baked pie crust, prick bottom of shell all over with a fork. Press foil on bottom and up sides to keep shell from shrinking, add dried beans or pie weights, if desired. Bake at 425 for 10 minutes, remove foil. If dough is puffing, push down and prick again with fork. Bake 8-10 minutes more without foil or until done.


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