How To Make Pie Crust
Step by step instructions for how to make perfect pie crust. This basic recipe yields dough for one 9-inch two crust pie.

Ingredients:
2 1/4 cups flour
1/2 teaspoon salt

3/4 shortening (butter flavored Crisco is great)
6-7 tablespoons ice water
1 tablespoon melted butter
Note - extra flour will be required for dusting the work surface.

1. Combine flour and salt in a bowl using a wire wisk.

2. Cut shortening into chunks and add to flour/salt mixture.

3. Use two knives to "cut in" shortening. Run blades through the flour and shortening mixture in a crisscross pattern to combine the ingredients.

4. When the shortening is combined with the flour, the mixture will resemble bread crumbs. Gently stir with a fork to combine any remaining dry flour with the rest of the mixture.

5. Sprinkle two tablespoons of water over mixure and stir gently with a fork. Make sure not to accidentally mix any ice chips into the dough mixture.

6. Add remaining water in the same fashion and stir until dough begins to stick to gether. Set bowl aside and prepare work surface.

7. Cover work surface with plastic wrap and sprinkle with flour (about 1/4 cup of flour )

8. Gently press dough together in the bowl. Be careful not to warm the dough with your hands ( see Tips & Tricks for help) .

9. Gather up half of the dough and form a flattened ball. Do not handle dough too much.

10. Press together just enough to remove any air pockets in the dough. ...again don't handle too much.

11. Put dough on work surface. Sprinkle flour on dough and rolling pin to prevent sticking.

12. Roll dough out working from the center towards edges. Continue until dough is about 1/8 inch thick.

13. Place pie pan upside down on rolled out dough. Cut dough around the pan to be about two inches larger than the circumference of the pan. Save excess dough for extra lattice (step # 19) if needed

14. Cut plastic wrap on either side of pie crust for easy transfer into pie pan.

15. Use plastic wrap to lift dough and pie pan up off of the work surface. Quickly flip pie pan over to sit right side up.

16. Peel plastic wrap off of dough and discard it.

17. Form pie dough into pan by gently pressing it down to fit snug against the pan.

18. Fold excess dough under itself to make a thick edge of dough around the edge of the pan.

17. Add filling (in this case fresh peaches dotted with butter).

18. Roll out second half of dough same as in step #12.

19. Use a pastry wheel to cut strips of dough for lattice top. Use any excess dough trimmed away in step #13 for extra lattice strips.

20. Begin arranging lattice strips over top of the filling.

21. Gently weave dough strips over and under each other. If a strip breaks then tuck that section under a whole strip ( no one seems to notice these little mistakes when they are eating homemade pie....).

22. Trim the excess dough strips to be just long enough to cover the edge of the bottom crust.

23. Create a seal between the lattice strips and the bottom crust by dabbing ice water all the way around the edge of the bottom crust. Gently lift up the lattice strips as you work your way around the edge of the pie. Note- the dough does not need to be wet just dampened with the water.

24. Further seal the top lattice and bottom crusts by using a fork to create a decrotive edge. Trim off any extra dough around the edges to make a finished looking crust (as in step #22). For a more rustic looking pie just leave as is.

25. Brush lattice top with melted butter. Use your fingers or a pastry brush. Note - sprinkle some granulated sugar over the butter to create a rich brown crust color.

26. Place pie pan on a cookie sheet or other type of flat baking sheet to catch any juices that bubble over during baking. This will make cleanup easier and prevent the juice from burning on the inside of your oven which could add a smoky flavor to the pie.

27. Bake pie at 425oF for 25 minutes then reduce to 350oF for another 20 or 25 minutes. If edges of crust begin to brown too quickly use an edge protector midway through baking cycle.

Note - depending on the pie filling the temperatures and baking durations may change.

28. Remove your work of art when the crust has browned and the filling is bubbling up through the lattice top. Allow pie to cool for at least one hour before serving.