Just Desserts: The Perfect Pie Crust

The "perfect pie crust" (from the Methodist Women's Cookbook): makes two 9 inch crusts or the top & bottom for a single pie

2 cups flour
2/3 cup shortening
1 teaspoon salt
Ice water

Cut shortening into flour and salt mixture until crumbs are course and granular.

Add 3 - 6 tablespoons ice water, a little at a time. Mix quickly and evenly through the flour until the dough just holds together.

Gently gather dough particles together into two balls. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Preheat oven to 425° F.

Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and "puffing up" as it bakes.

Bake for about 15 minutes or until light golden brown. Cool before filling.

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