PIESHELLPREP

MY WAY TO MAKE PIE CRUST

WITH A PASTRY BLENDER,
OR YOUR FINGERS...
MIX TOGETHER UNTIL ABOUT
THE SIZE OF LARGE PEAS

WHEN ABOUT THIS SIZE,
ADD WATER.
PRESS
DOUGH TOGETHER

WHEN WATER HAS BEEN
MIXED IN,
DIVIDE INTO 4 PIECES

LAY DOWN A PIECE OF
WAXED PAPER
AND FLOUR THE TOP

PLACE A PIECE OF DOUGH ON
THE FLOUR.
WITH THE HEEL OF YOUR HAND,
PRESS OUT INTO A FLAT CIRCLE

LIGHTLY FLOUR THE TOP
OF THE PRESSED OUT DOUGH

PLACE A SECOND PIECE OF WAXED PAPER
ON TOP OF THE DOUGH.
WITH A ROLLING PIN....FINISH FLATTENING YOUR
CIRCLE UNTIL A LITTLE LARGER THAN YOUR PIE PAN

REMOVE THE TOP PIECE OF WAXED PAPER.
PLACE YOUR PIE PAN CENTERED ONTO
YOUR ROLLED OUT DOUGH.
SLIDE YOUR HAND UNDER THE BOTTOM
WAXED PAPER...AND FLIP OVER.

YOUR PIE SHELL NEEDS
TO BE TRIMMED NOW

WITH A PAIR OF SCISSORS,
TRIM YOUR DOUGH BACK
AROUND THE EDGE LEAVING A
SMALL AMOUNT HANGING OVER

USING YOUR THUMBS AND INDEX FINGERS
PRESS DOUGH TOGETHER
WORKING ALL THE WAY AROUND YOUR PIE
SHELL

FINISHED SHELL READY
TO BAKE!

CONTINUE WITH THE OTHER THREE.
IF NOT ALL ARE NEEDED,
YOU MAY FREEZE IN PIE SHELL,
OR BEFORE FORMING,
WRAP THE BALL TIGHTLY IN PLASTIC WRAP AND
PLACE IN THE REFRIGERATOR OR FREEZER.

BAKE AT 350' FOR ABOUT 20 MINUTES OR
UNTIL BROWNED AS YOU LIKE IT.

PLACE FLOUR
AND SHORTENING OR
LARD
IN A LARGE BOWL