Basic Pie Crust

This can be used for any pie, sweet or savoury. It is now a staple in my kitchen. And so much better than the pre-made store-bought pie crusts!

Basic Pie Crust
Yields enough dough for one 9″ pie

2 cups all-purpose flour
1 tsp salt
1 cup margarine, or shortening
up to 1/2 cup water

Sift together flour and salt. Cut in margarine until dough is crumbly (I like to use my hands to mix it in). Add water slowly until dough holds firm; you may use less than 1/2 cup. Roll dough into a ball, wrap and refrigerate for minimum 4 hours (or overnight).

Remove from fridge, and separate into large and small portions (bottom and top of pie). Roll larger portion with rolling pin to 1/4″ thickness (roughly) – lay on bottom of pie plate, pressing edges down. Poke with a fork in a few places to prevent dough from bubbling.

Roll out smaller portion of dough, and lay over top of pie filling. Cut small slits with a knife to allow steam to escape. Press edged of dough with fork, and brush top of pie with egg wash (if desired, highliy recommended). Sprinkle with large sugar crystals or sea-salt (depending on if your pie is sweet or savoury) and bake according to pie directions.

Original found here.

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