Serves: 6
Total Calories: 164
Measure flour, shortening and salt in mixing bowl. Mix on low speed of mixer until shortening is the size of small peas, about 30 seconds. Sprinkle water over flour and mix gently with fork. Form dough into a ball handling as little as possible. If dough is too dry, add a little more water. Lay a square piece of plastic wrap on counter (wipe counter with wet rag first. This will keep the plastic wrap from moving). Sprinkle with flour and press dough onto plastic wrap. Turn over to flour other side. Lay another piece of plastic wrap on top of dough and roll with rolling pin until dough extends just beyond plastic wrap. Fold dough in half. Carefully, remove bottom piece of plastic wrap. Keeping dough still folded in half, carefully center crease in center of pie pan. Unfold and remove top piece of plastic wrap. Pat dough into pan. Trim dough 1 inch beyond rim of pan, turn under and flute edge. Prick dough with a fork to prevent bubbling. Bake at 425°F for 5 minutes or until edges of crust starts to brown.
This Pie Crust recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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