susan's pie crust

How To Make susan's pie crust

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  Step 1
  Spoon the flour lightly into a medium mixing bowl, add salt and stir. Cut shortening and butter in with a pastry cutter, fork, or 2 knives, until it is well blended and is the consistency of small peas or BB's.
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  Step 2
  Add the ice water and using fingers, begin to work the mixture into a ball of dough. This may take a few minutes, but keep a light hand so as not to develop the gluten in the flour. This gives a very tender crust. Add the extra water only if needed to get the dough to hold together.
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  Step 3
  Wrap ball of dough in wax paper and chill in refrigerator for 1 hour. Or, you can put it in the freezer for 15 minutes. It may also be refrigerated over night.
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  Step 4
  Remove from chilling and let rest at room temperature for 5 minutes. Roll out gently on a pastry cloth, pastry board, or floured surface. Carefully transfer crust to 9" deep pie plate.
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  Step 5
  Fill with a custard filling, such as pumpkin, chess, or chocolate custard pie filling. Bake according to directions, usually about 40-50 minutes, depending on recipe. Cool 1 hour.
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  Step 6
  To use this for a fruit pie with a top crust, just double the recipe and use a larger mixing bowl.
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  Step 7
  This can also be multiplied by 4 and made up in advance of baking and kept in the refrigerator or freezer. If freezing, divide into 4 portions and wrap separately. Remove only what you will need. Allow to rest about 10 minutes at room temperature before handling.
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