Pie Crust
- 1 cup flour
- 3 to 4 tablespoons ice water
- 1/3 cup shortening
- 1/4 teaspoon salt
Add half of fat to flour, then add liquid. After dough is rolled out, dot it with the remaining fat. Pie crust paste should be handled as little as possible. Water used should always be ice cold.
Submitted by Jul 27, 2009
15 min
30 min
45 min