This Betty Crocker cookbook was a wedding gift, and has been a great source of basic recipes and information. It's wonderful to have a cookbook with simple and reliable recipes to use as a jumping off point for your own creativity. I have abandoned by previous go-to pie crust in favour of this Betty Crocker recipe, because of it provides consistently great results.
1-Crust Pie
1/3 C + 1 Tblsp shortening
1 C flour
1/2 tsp salt
2 Tblsp cold water
Put shortening, flour, and salt in to food processor. Pulse until mixture is crumbly. Turn food processor on low and pour all the water in at once while it is running. Stop the food processor when the dough leaves the sides of the bowl, but before the dough forms a ball.
Shape the dough into a ball with your hands. On a well floured surface, roll into a circle (about 1-2 inches larger than the upside-down pie plate). Place dough in pie plate and press well against the bottom and sides of the plate. Flute edges, and prick all over with a fork.
Bake at 425` for about 35 minutes, until crust is golden. If edges are browning too much (often the case after about 20 minutes), wrap long thin strips of foil around the pie's edges.
Fill pie as desired.
2-Crust Pie
2/3 C + 2 Tblsp shortening
2 C flour
1 tsp salt
4 Tblsp cold water
Put shortening, flour, and salt in to food processor. Pulse until mixture is crumbly. Turn food processor on low and pour all the water in at once while it is running. Stop the food processor when the dough leaves the sides of the bowl, but before the dough forms a ball.
Shape the dough in to two balls with your hands. On a well floured surface, roll one ball into a circle (about 1-2 inches larger than the upside-down pie plate). Place dough in pie plate and press well against the bottom and sides of the plate. Fill the crust. Roll remaining ball into approximately the same sized circle, and top the pie. Fold the top crust edge around the edge of the bottom crust and flute to seal. Using sharp knife, slit the top crust to allow steam to escape.
Bake at 425` for about 35 minutes, until crust is golden. If edges are browning too much (often the case after about 20 minutes), wrap long thin strips of foil around the pie's edges.
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