Standard Pie Crust
Difficulty: Easy
Servings
1
9″ crustPrep time
10
minutesCooking time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1/3 cup plus 1 tbs. shortening
1 cup flour
1/2 tsp. salt
2-3 tbs. cold water
Directions
- Cut shortening into flour and salt until particles are the size of small peas.
- Sprinkle in water, 1 tbs. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tsp. water can be added if necessary).
- Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.
- Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.
- Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate.
- For Baked Pie Shell
- Prick bottom and side thoroughly with fork. Bake at 475° until light brown, 8 to 10 minutes, cool.
Did you make this recipe?
Tag @riehlfood on Instagram and hashtag it #riehlfood
Like this recipe?
Follow us @riehlfood/riehl-food/ on Pinterest
Did you make this recipe?
Follow us on Facebook
[…] In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. […]