9-Inch Single Pie Crust

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

Making the Dough

Combine flour and salt in a medium-sized bowl. Cut in shortening (room temperature) until you get pieces that are about pea-sized.

Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened.

Gently pat the dough into a ball (it should come together easily but not be sticky). Wrap in plastic wrap and keep in the fridge until you're ready to use.

Rolling the Dough

When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. Don't freak out TOO much; like I said, this recipe for crust is pretty forgiving, but at the same time, the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it (gently; notice a theme here?).

Finishing it off

Unless I'm planning on doing something fancy schmancy with my edges, I just run a sharp knife around the edges of the pie plate, cutting off the excess dough. Then I use my thumb and fingers to make kind of a big, wavy edge on the crust, but that's just how I do it; there are lots of pretty pie edges.

Pre-baked Crusts

Sometimes a recipe will call for a pre-baked crust. Some people place "weights" (either little balls specifically designed for this purpose, or even beans) in the pie to keep it from puffing and shrinking, but I've found that with this recipe, I don't need them. Just prick the bottom of the crust with a fork and bake at 450 for 10-12 minutes or until golden-brown.

Double Crusts

Sometimes you'll need or want a lid on top of that pie. Just double the recipe for the crust and cut the dough in half, using one part for the bottom and one part for the top.

When you put the crust on top, you'll need some way of letting the steam out. This is where you can really wow people. I had a roommate who would cut a cute little heart in the top crust; some people cut some decorative slits so when you put it on top, it spreads a little and looks all pretty. My favorite thing to do is a lattice top. To do that, place the rolled-out bottom crust in the pie plate, fill your pie as desired, and then roll out the top crust and cut it into strips about 1" wide. You can use a knife or a fluted pastry wheel.

Egg Wash

Some people really like that pretty, golden shine that some pies have. Personally, I can take it or leave it and I usually leave it. I have egg issues (in that they tend to creep me out, not that I'm deathly allergic) and I've noticed a distinct, yucky, burny egginess sometimes when I put an egg wash on a crust. Also, if the eggs aren't thoroughly beaten or if there's more egg in some places than others, I've found that the egg wash doesn't come out so pretty. BUT if you've ever wondered how to get that pretty, shiny pie and want to do it, beat an egg very well and then brush the crust top (or edges if your pie doesn't have a top) with the beaten egg and bake. You'll want to keep an eye on how it's browning, though, you don't want your pie to look burned. Personally, I've found that this crust browns nicely and looks perfectly pretty without an egg wash.

If You Can't Take the Heat

You'll want to keep an eye on your pie as it's baking because sometimes, the crust gets brown long before the pie is done. If you see this happening, take some tin foil and punch a hole a couple inches in diameter in the middle. Remove pie from oven and carefully, loosely place the shield over the pie (loose because you still want the steam to be able to escape). This will keep the edges from getting too brown while the middle finishes cooking.

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