4 Ingredient Pie Crust Recipes

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Steps:

• Mix together salt and flour.
• Blend in shortening until crumbling.
• Add water and mix to form a ball.
• Roll in flour to coat (lightly).
• Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick).
• Cut out your crust and transfer to pan.
• Use a fork to poke holes in bottom of crust before filling or baking.
• Bake at 350°F 10-15 minutes unless filled.

Steps:

• Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
• Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Steps:

• Combine flour and salt.Cut in lard until it resembles coarse crumbs.
• Stir in soda until it forms a ball.
• Divide dough into quarters & shape into balls wrapping them in plastic/saran wrap & refrigerate 4 hours or overnight. Note: I was able to freeze mine up to a year.

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.