This light pie crust comes out of the oven nice and crisp, and suits so many types of pie â€“ both sweet and savoury.
Makes a ten inch shell
1 Â½ cups Plain Flour
2 tbsp Sugar
Â½ tsp Salt (optional)
2 Â½ tbsp Cold Vegetable Shortening
1/3 cup Cold Butter
Â¼ Cup cold Water
1.Â Â Â Â Â Â Mix the flour, shortening agent and sugar together. If youâ€™ve got a blender, use this to make sure itâ€™s mixed thoroughly.
2.Â Â Â Â Â Â Start to add the water. Add it in slowly, until you get pieces sticking together the size of a pea.
3.Â Â Â Â Â Â Roll out the dough to an even thickness, until itâ€™s just an inch or two wider than the pan youâ€™ll be using.
4.Â Â Â Â Â Â Place the flattened dough into the pie pan. Donâ€™t worry if it breaks in small areas, they can be fixed by using some of the leftovers with a small amount of water to â€˜sealâ€™ the breaks.
5.Â Â Â Â Â Â Ready to be filled, and then put in the oven to cook!