Rudy’s Recipe: Perfect Pie Crust
This is my favorite (and easiest!) pie crust. I wanted to share it with all of you for holiday pie baking. 🙂
Perfect Pie Crust
- 2 1/4 cups of flour
- 1 t. salt
- 1 cup shortening
- 5 – 7 Tablespoons of cold water
**Makes two crusts. Use for one pie as top and bottom or use for two pies with a bottom crust.
Mix flour and salt together in a large bowl.
Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
Add water one Tablespoon at a time, mix lightly with a fork until flour mixture is evenly moistened. It will start to cling together when pressed into a ball.
Divide dough in half and shape into two rounds. Wrap each one in plastic wrap and refrigerate for 15 minutes. Place one dough round between two sheets of wax paper and roll out, working from the center outward. Repeat for the second crust. I promise you’ll never go back to pre-made crusts … it’s that good. And I don’t even like pie crust!
Recipe courtesy of Laura Barker, Lake Rudolph’s PR Coordinator.
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