This this recipe is for those who want to Get Rich or pie trying, just kidding but this recipe goes great for any pie so you can use it for apple, pumpkin, blueberry, strawberry, or even peach cobbler.
With this recipe the pie's the limit.
The only question you'll have is to pie or not to pie.
Pie dough recipe
INGREDIENTS
2 cups all-purpose flour, sifted 1 teaspoon salt 2⁄3 cup butter or shortening 5 -7 tablespoons cold water, preferably with a few cubes of ice (5-8)
Procedure
Gather and scale (measure) all your ingredients and put them aside.
In a large bowl use a pastry blender, fork or your fingers to cut the to cut the butter or shortening into the flour and salt together.
Continue to cut the butter into the flour until you have pea-sized flakes or it resembles wet sand.
Used to pastry blender or your fork to incorporate the water into the flour butter mixture.
On a floured surface when the dough starts to form, take it out from the bowl and put it on the surface to start kneading it.
Lightly flour the dough and continue needing it until firm.
Allow the dough to rest a minimum of 1 hour in the fridge or overnight before use.
Using your pie dough
When you're ready to use your pie dough, flour the surface first and then flour your rolling pin as well.
Divide your dough into two, so you have a top and a bottom if you're not making an open faced pie.
Using a rolling pin roll from away from yourself from all corners, be sure your applying even pressure until you have the desired shape and thickness.
This crust bakes at 350° F for about 25-30 minutes, all pie baking times should be according to the pie fillings doneness for homemade fillings, and instructions if using a premade filling.
Step 5 is to enjoy your pie... May the pie be with you.