Nan's Recipes: Lime Sherbet

Pie Crust

There are people out there who are afraid of making pie crust and it's true, bad pie curst is yucky. This recipe is straight-forward and works but there are other tricks that help make pie crust delicious. At the bottom, you'll find the hints that help make a good pie crust great.

    3 cups flour
    1 teaspoons salt
    1 teaspoon baking powder
    1 cup shortening
    6 to 8 tablespoons ice water

In a food processor or large bowl, mix dry ingredients together.
Cut in shortening until mixture resembles coarse crumbs.
Sprinkle in cold water, 1 tablespoon at a time, tossing to blend. Add only enough water to form the dough in a ball.
Wrap in plastic wrap and refrigerate for at lead a half hour.
Divide dough in thirds and use each third to form a bottom, or top crust.

1.) I use half butter and half butter-flavored Crisco for shortening. You can use lard or all Crisco if you prefer.
2.) Roll the dough VERY thin. Many people would use this recipe to make only two crusts but thin crust cooks crispier and tastes better.
3.) Don't skip the step where the dough rests in the fridge. During that time, the flour absorbs moisture which helps the texture of the crust.
4.) Don't handle the crust any more than you have to.
5.) Glass pie plates make crispier crusts. If you don't have glass pie plates, try pre-baking the crust for 10 or 15 minutes before filling.

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