Pie Crust

By: Whitney McHugh | Alabama's13.com
Published: December 14, 2007

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Yields: 4 Servings

I N G R E D I E N T S

1 1/3 cup Flour

1/2 cup Vegetable shortening

1/2 teaspoon Kosher Salt

3 tblspoons Ice water

I N S T R U C T I O N S

Mix flour and salt in mixing bowl. Cut shortening into the flour with a fork, until the mixture resembles the texture of tiny split peas.

Add the ice water and combine with a fork. It may appear as if it needs more water; it does not.

Quickly gather the dough and into a ball and flatten into a 4-inch wide disk. Wrap in plastic, and refrigerate, for at least 30 minutes.

Remove from the refrigerator. Let stand until dough is cool, but malleable.

Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a circle, wide

enough to lap over your pie plate. Press into the center and work your way outside. Cut off excess. Bake at 350 for about 5 min.