Pie Crusts

· Pie Crusts
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· Pies, Tarts And Pastries
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From Betty Crocker Baking

  • 1 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water


  • Mix flour and salt in medium bowl.

  • Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

  • Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

  • Gather pastry into a ball.

  • Shape into flattened round on lightly floured surface.

  • Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.

  • This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. (If refrigerated longer, let pastry soften slightly before rolling...)

  • Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate.

  • Fold pastry into fourths; place in pie plate.

  • Unfold and ease into plate, pressing firmly against bottom and side.

  • Trim overhanging edge of pastry 1 inch from rim of pie plate.

  • Fold and roll pastry under, even with plate; flute as desired.
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