This is the easiest, best pie crust!
Basic Pie Crust (single)
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
3-4 tablespoons water
Basic Pie Crust (double)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
7-8 tablespoons water
Stir flour and salt together in medium bowl.
Cut in shortening until pieces are the size of peas.
Add smaller amount of water and toss with a fork until all is moistened and mixture begins to form a ball.
If necessary, add remaining water to crumbs in bottom of the bowl.
Gather dough in hands and gently shape into a flat ball.
Graham Cracker Crust or Gingersnap Pie Crust
1 1/4 cups graham cracker or gingersnap cookie crumbs
1/3 cup melted butter
1/4 cup sugar
Preheat oven to 375 degrees. Combine all ingredients in a medium bowl. Use a spoon to mix well. Spread mixture evenly over bottom of a 9 inch pie pan. Use a smaller pan, back of spoon, or custard cup to press against bottom and up sides of pan 1/2 inch higher than rim of pan. Bake for 8 minutes and cool. Makes one 9 inch crust.
Vanilla Wafer Cookie Crust
1 1/4 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
Preheat oven to 375 degrees. Combine all ingredients in a medium bowl. Use a spoon to mix well. Spread mixture evenly over bottom of a 9 inch pie pan. Use a smaller pan, back of spoon, or custard cup to press against bottom and up sides of pan 1/2 inch higher than rim of pan. Bake for 8 minutes and cool. Makes one 9 inch crust.
