Yesterday I said that I would post my pie crust recipe (used in the Turkey Pot Pie meal but also in ALL my actual pie recipes). So, without further ado…
- 2 c flour
- pinch of salt
- 2/3 c shortening
- 5-6 Tbsp ice water
Mix the flour and salt, cut the shortening in and blend till you get little balls the size of peas. (I REALLY like pastry cutters… they take so much less effort to get things really well blended). Add the water (as much as needed… for me that’s about 5 Tbsp). Mold the dough into two equal balls and put in the fridge. (I skip the fridge step most days.)
To roll out, put dough between two pieces of parchment paper sprinkled with a little flour for less sticking… roll into a 9″ circle. Use.