The key to good pie crust is not to overhandle the dough. So spoke Tom and Jennifer Levkulic of the Dutch Kitchen in Frackville, Pennsylvania, who shared this recipe with us for their "Famous Dutch Kitchen Restaurant Cookbook."
Recipe Source: Dutch Kitchen
Preparation Time: 10
Cook Time: 20
1-1/3 cup sifted flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 tablespoons cold water
- Preheat oven to 425 degrees.
Combine the flour and salt a in large mixing bowl. Cut in the vegetable shortening until the mixture resembles crumbs.
Sprinkle in cold water and quickly toss with a fork until ingredients are combined enough to mold into a ball. Do not overhandle!
Roll out the dough on a floured surface.
Place the crust into a greased pie pan. Line the top of the crust with foil and place some uncooked beans across the foil to keep the crust from bubbling up.
Bake at 425 degrees for 10 to 15 minutes.