From the Pilsbury Cookbook, but optimized.<\/p>\n
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For a single-crust pie:<\/p>\n
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For a double-crust pie:<\/p>\n
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Combine flour and salt into a mixing bowl. Cut shortening into pieces and cut into flour mixture with a pastry blender or fingers until shortening is the size of small peas and is uniformly distributed throughout the flour. (Alternatively, you can cut the shortening into the flour with a few 1-second pulses in a Cuisinart food processor.) Add water 1 tablespoon at a time and mix with a fork until the dough starts to hold together but is still very crumbly. Do not knead or stir the dough excessively because it will result in a tough crust. Divide dough in half if making a double-crust pie and put each portion into plastic wrap. The dough will still be crumbly, but it can be molded into a round inside the plastic wrap. Refrigerate for 15-30 minutes. Roll the dough rounds out into a 10-inch circle either on a lightly floured surface or by placing the round between two pieces of wax paper.<\/p>\n
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For a a pre-baked, single-crust pie shell, place the crust in a pie plate, trim and flute the edges, and then put a piece of tin foil on the crust with pie weights or dry beans to hold the crust down while baking. Bake the crust at 450F for 10-15 minutes.<\/p>\n
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For a double-crust pie, place the curst in a pie plate, trim the edges, fill as desired, then add the top crust. Seal the edges well, flute the edges, and then cut 2-4 2-inch slits in the crust. Bake at 450 for 15 minutes then at 350 until the pie is bubbly in the middle. (General baking conditions for most pies.)<\/p>\n","protected":false},"excerpt":{"rendered":"
From the Pilsbury Cookbook, but optimized. For a single-crust pie: 1 \u00a01\/4 cups all purpose flour 5\/8 teaspoon salt 3.25 oz shortening (the best is 2\/3 butter and 1\/3 lard) 4-5 Tablespoons cold water For a double-crust pie: 2 \u00a01\/2 cups all purpose flour 1 \u00a01\/4 teaspoons salt 6.5 oz shortening (the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[28,70],"class_list":["post-1045","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-dessert","tag-pies"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1045"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=1045"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1045\/revisions"}],"predecessor-version":[{"id":1046,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1045\/revisions\/1046"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=1045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=1045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=1045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}