Perfect Pie Crust

 If you weren't at the Pie Making class last Tuesday night you sure missed out!!!

Here is the recipe we used for the pie crust:

Perfect Pie Crust

Ingredients:

2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup vegetable shortening

1 large egg, lightly beaten

1 teaspoon vinegar

3-4 tablespoons cold water

Directions: 1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate. 3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations: Filled One-Crust Pie: Fill and bake as directed in recipe. For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.

(C) Pampered Chef