One of my very nice readers asked for the recipe for pie crust to go with the Crock Pot Chicken Pot Pie.So here you go, my quick and easy pie crust recipe.
2 cups flour
2 Tbsp sugar
1/2 tsp salt
2/3 cup shortening
5 Tbsp ice water (approximately)
Mix dry ingredients; cut in shortening till crumbs are size of small peas. Add water and stir with fork till dough starts to form a ball. (You may need more or less water depending on the humidity, the temperature, and the speed of the earth’s rotation, or something like that.) Press all together and divide in half. Roll dough out and press into two 9″ pie plates. Make a decorative edge if desired.
For a pre-baked pie crust: Prick dough all over with fork tines. Optional but helpful: line the bottom of the pie crust with parchment paper and add a layer of dried beans. Remove for the last few minutes of baking. This helps prevent the crust from shrinking down. Bake at 425° for 10-12 minutes or till light brown.
My most favorite pie crust tip: I don’t roll out my pastry on a floured surface! I roll it out between 2 pieces of plastic wrap or waxed paper. That way no extra flour is being added to the dough, so it won’t be as dry.
Here is what you do:
1st- wipe the counter with a clean wet rag, then lay out the plastic wrap horizontally. (The wet surface holds the plastic wrap in place so it doesn’t slide around.)
2—Place your ball of dough on the plastic wrap. Lay another piece of plastic wrap on top of the dough, this time vertically.
3—Flatten the dough a little with your hands, then roll out. Remove the top piece of plastic wrap.
4—Now the coolest part—use the bottom layer of plastic to help you pick up the dough and place it in the pan. Isn’t that easier than trying to lift up a piece of dough off a floured surface, having it crack, dropping a piece of it on the floor, and saying a couple of naughty words? I thought so.