When I bake, it’s all about fresh ingredients and everything is home made. That includes my pie crust. The only time I don’t make a pie crust is when I’m making a quiche. For some reason it just doesn’t seem to be important with a quiche, but for my pies – absolutely.
I like making my own pie crust and they taste so much better than something that’s been sitting in the freezer at the grocery store.
And, you know, pie crusts are really easy to make. They’re only 3 ingredients and cold water.
I do like to make a little bit larger crust because the single ones are always a litttttle bit too small for my pie plates. They barely fit a 9” plate, and my plates all seem to be 10”. You’ll find when you roll this out it’s easier to go up the sides of the pie plate, you don’t have to patch it and there is plenty on the top edge for a nice thick fluting.
1-1/2 cup flower
½ teaspoon salt
8 tablespoons shortening.
3-4 tablespoons cold water, mixing until flour is moistened.
Flatten to 1”. On lightly floured board, roll dough into a circle about 2 inches larger than your pie pan.
This does not have baking instructions, because your pie recipe should tell you what to do for that individual recipe.