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This complete Pie Crust Recipe makes enough pastry for a double crust pie. Single Crust Pie directions are at the bottom.

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Ingredients

* 2-2/3 cups flour
* 1 teaspoon salt
* 1 cup shortening
* 1/2 cup plus 2 tablespoons cold water

Preparation

In a large bowl with a wire whisk stir together the flour and salt. Put the bowl in the refrigerator. Also place the measured shortening in the refrigerator. Measure out the water into a glass measuring cup. Place it in the refrigerator too. Chill all of these at least an hour.

Remove the flour mixture and shortening from the refrigerator. Cut shortening into flour either using a pastry blender or two knives in a scissor fashion. (Food processors and stand mixers may work as well.) Once the flour/shortening mixture resembles pearls, stir in half of the water with a fork. Continue to add just enough water hold the pastry together to make two balls. One slightly larger than the other. Flatten balls into 1/2-inch thick round disks. Wrap in plastic and place back in the fridge for 30 minutes (or up until 2 days or frozen up to 3 months.)

Flour your work surface and rolling pin. Roll out one ball at a time, leaving the other in the fridge. Rolling from the middle out, make a circle 2-inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. The edge should be even with the pie plate rim. Fill pie. Roll second dough ball as first. Lay over top of filling. The top should have an 3/4-inch overhang. Seal top crust to bottom. Fold under overhanging dough. Flute edges as desired. Cut slits into top to vent steam. Bake according to pie recipe.

Makes enough for one double deep dish 9-inch pie plate.

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Making a homemade Crust Pie is easier than you think when you use these step-by-step instructions complete with photos with this Pie Crust Recipe.

In a medium to large mixing bowl, cut the chilled shortening into the chilled flour/salt mixture with a pastry blender, as in the photo. Two knives being used in a scissors fashion will work as well. A food processor or stand mixer may also be used according to the appliance manual.





The shortening is completely blended-in when the mixture resembles little pearls.





Add half of the water and stir with a fork.





Continue to add more water, but only until the pastry dough resembles this photo.






Form your dough into 2 balls. One smaller than the other. The largest ball will be used for the bottom crust.







Flatten each dough ball into a 2-inch tall circle. Wrap in plastic and refrigerate for at least 30 minutes or up until 2 days. They may also be frozen in airtight containers for up to 3 months.






Flour your work surface and rolling pin. Roll largest ball (keep smaller one in the fridge) into a circle at least 2-inches larger than inverted pie plate.







Carefully, pick-up pastry dough onto rolling pin. Hold pin over middle of pie plate. Unfurl, dough over pie plate.







Press pastry dough into pie plate. For a single crust, allow the crust to extend over the sides for 1/2 to an 3/4-inch. Fold dough under and flute (put a fancy design) as desired. A double crust pie's bottom crust edge would come just to edge of the top rim of the pie plate.





Roll-out top crust as the bottom was rolled. Place on top of filled pie. Press dough edges together. Fold-out any remaining top dough and flute as above. Cut slits into top to allow stream to vent out of pie. Another choice for the top is to make a lattice crust.

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Here is a sweet and salty snack recipe for White Chocolate-Covered Pretzels perfect for your next party.

Prep Time: 25 minutes
Cook Time: 1 hour, 02 minutes
Total Time: 1 hour, 27 minutes

Ingredients

* 10 -12 ounce bag white chocolate chips
* bag square pretzels

Preparation

Place folded open newspaper section on table or counter. Top with parchment or wax paper. Place white chocolate in microwavable container. Microwave on high for 1 minute. Stir and, if needed, continue to cook for 15 seconds at a time until chips are melted.

Working quickly, use kitchen tongs to dip pretzel into chocolate. Cover completely with chocolate. Place dipped pretzels on prepared work surface. Dip as many pretzels as you have chocolate. Allow all to dry (less than an hour). Store in an airtight container.

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