You really can't mess this crust up, and it's delicious!
3 cups flour
1 tsp salt
1 1/2 cups shortening (I use butter flavor Crisco)
1/2 cup sugar
1/4 cup cold water
1/2 tsp baking powder
1. Combine flour, salt & shortening in bowl and mix with a pastry cutter. If you don't have one use two butter knives and cut through it instead of using the back of a fork. For some reason it does make a difference.
2. Add sugar and mix again.
Mix well. I use my hands at this point, it will seem very sticky, way too sticky.
Just keep kneading with your hand until it starts to come together and clean up the bowl.
5. I use a spatula to loosen the crust from the counter, fold in half, use spatula again to loosen.
6. Put crust in pie tin to half way and unfold, don't worry if it falls apart as you are putting it in, just piece it back. This crust is very forgiving.
7. Lift the edges as you ease it into the bottom corners of the tin.
9. Using a fork, poke holes all over, be careful to poke through most of the crust so it won't bubble, but try not to go all the way to the tin. It won't ruin the crust, but your filling will seep underneath. Remember you can't ruin it, just suggestions to make it better!
10. Bake only for cream pies at 350 degrees until done, otherwise add filling and bake.
I like to take foil and wrap around the very edges to protect from getting over cooked.
I also like to make extra to freeze for later for quick and easy pies. Just put a layer of wax paper between and put in gallon size freezer zip lock bags and freeze.
We're making our pies tomorrow, I'll try to remember to post those pics quickly, in case you need to see! I'll also let you know our final pie count for this year, it's usually ridiculous!!
Happy Pie Making!!
PS This program has a mind of it's own, I tried to fix the words and pics just right, but the program wants it this way! Hope you can follow it!! :)