EASY PIE CRUST FROM PILLSBURY BAKE OFF
2 cups Pillsbury All-Purpose Flour
1 tsp. salt
2/3 cup shortening
5-6 tablespoons ice cold water
Whisk or sift together flour and salt until well mixed. Rub shortening into
flour with fingertips or cut in using two knives or a pastry blender until
mixture has lumps the size of small peas.
Fill a small glass with ice and water. Using a tablespoon measure, spoon out
1 tablespoon of ice water at a time, stirring quickly into the flour
mixture, using only enough water (5 or 6 tablespoons) for the pastry to come
together (mixture will be crumbly).
Divide into two portions, with the larger half being for the bottom of the
pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the
edges. Wrap in plastic wrap and rest for 20 minutes.
Roll out on a lightly floured work surface to a size 1 1/2 inches larger
than the pie pan. Fit into pan loosely.
Bake according to directions given in the pie recipe being used.
2 cups Pillsbury All-Purpose Flour
1 tsp. salt
2/3 cup shortening
5-6 tablespoons ice cold water
Whisk or sift together flour and salt until well mixed. Rub shortening into
flour with fingertips or cut in using two knives or a pastry blender until
mixture has lumps the size of small peas.
Fill a small glass with ice and water. Using a tablespoon measure, spoon out
1 tablespoon of ice water at a time, stirring quickly into the flour
mixture, using only enough water (5 or 6 tablespoons) for the pastry to come
together (mixture will be crumbly).
Divide into two portions, with the larger half being for the bottom of the
pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the
edges. Wrap in plastic wrap and rest for 20 minutes.
Roll out on a lightly floured work surface to a size 1 1/2 inches larger
than the pie pan. Fit into pan loosely.
Bake according to directions given in the pie recipe being used.
