Dutch Koeken Pie Crust Recipes

HOMEMADE PIE CRUST (PA DUTCH COUNTRY)

Steps:

• Combine flour and salt in mixing bowl.
• Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
• Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
• Roll dough into a round ball, handling as little as possible.
• Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
• Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
• Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
• Turn edge under and flute with fingers to make a standing rim.
• Prick shell all over with a fork to prevent air bubbles.
• If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).