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mix dry ingredients in a med. bowl. Cut in
shortening with a pastry cutter (try bed bath
and beyond or target) until shortening is pea
sized and mixed throughout the flour
thoroughly. (don't over mix, this is what makes
it flaky) Then, put a bit of crushed ice in a
1/2c measuring cup and then fill it to the top
with water. Let it sit and melt. As soon as
it's melted pour it all over the flour mixture,
don't just dump it in one place. Now use a
fork to stir in quick folding strokes until
just blended (over mixing spoils it.) You'll
know it's ready when there is just a small
abount of dry flour at the bottom and the dough
still quite piecey. gently squeeze it together
in to a loose ball and dump out on to a floured
surface.
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Roll out with a floured rolling pin until about
14-16 inches in diameter. set your pie pan next
to you and then roll up the pie dough onto your
rolling pin. set the free edge of the rolled up
pie dough on the edge of the pie pan so it
hangs over about 3/4 of an inch then unroll it
into the pie pan. ease the dough down into the
pan and trim the crust so that 3/4 of an inch
hangs over all around. then fold the over
hanging pie crust unter so it is flush with the
edge of the pan. Then flute the edge so it is
pretty. If you are making a cold pie (pudding,
fresh fruite etc.) then prick the bottom of the
pie shel with a fork a few times and bake at
around 415 for about 10 minutes. It should be
just barely getting golden on the edges. Cool
then fill. With a cooked pie, the directions on
the recipe should give you an idea of time and
temp to bake it in with the filling inside.
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