Pie Crust

Name: Pie Crust
Total time: 35 min
Yield: Enough dough for 2 12-inch pie shells
Ingredients: 3 1/2 cups cake flour; 1/2 cup water; 4 tablespoons sugar; 1/2 teaspoon salt; 1 1/2 cups shortening, plus some for greasing parchment

By Marian Burros

Total Time: 35 minutes
Rating: 3(16)
Comments: Read comments

Featured in: AMERICA REACHES FOR TRADITION; Giving Thanks, at the President's Table

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Ingredients

Yield:Enough dough for 2 12-inch pie shells

3½cups cake flour
½cup water
4tablespoons sugar
½teaspoon salt
1½cups shortening, plus some for greasing parchment

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Place ingredients in mixing bowl; using paddle attachment of an electric mixer, mix until well blended, about 3 minutes. Divide dough in two; shape each into a ball. (Dough balls can be wrapped and frozen.) Roll out on floured surface into a round to fit a 12-inch glass pie plate. Trim crust at edge of plate (it will be covered with whipped cream).
Step 2
Prick crust with fork on bottom and sides. Crumple a piece of parchment paper; open up and grease one side of paper. Place greased side down in crust; fill bottom and a little up the sides with dried beans.
Step 3
Bake 15 minutes; remove from oven, and carefully remove paper and beans. If crust tears, patch it by pressing together with your fingers. Bake another 10 minutes, until crust is brown, and remove. It is not necessary to wait for crust to cool before filling.