This recipe makes two crusts.
Step 1: Ingredients
- 2 cups white flour
- 1/4 cup wheat flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup ice water
- 3/4 cup shortening
- 1/2 teaspoon almond extract
- 1 egg
Step 2: Combine Dry Ingredients. Cut in Shortening.
Measure out your shortening. You can do this by displacement- fill a 2-cup liquid measure with water up to 1 1/4 cups, then spoon in shortening until the water level is up to 2 cups.
Cut it into the dry ingredients with a pastry cutter or two knives until the little chunks of shortening are no bigger than peas.
Step 3: Mix Wet Ingredients
Pour over shortening mixture and mix with your hands.
Separate it into two balls.
Step 4: Roll Out Crust
I don't have a rolling pin, so mine looks a bit awkward (I used a water glass). But roll it out evenly until it is the right size for your pie pan.
Step 5: Press Crust Into Pan
Step 6: That's It!
I made peach pie with mine- and a lattice top. To make a lattice top, roll out the second crust, then cut it into long strips. Weave it on top of your pie.
You can also make apple pie or shepherd's pie with a flat top crust, a quiche and a fresh berry pie (no top crust), or any of your regular pie crust dishes!
You can also make pie crust cookies with your leftover scraps: spread them on a baking pan, sprinkle with cinnamon sugar, and put them in the oven for a few minutes. A good snack, as I recall, for kids too impatient to wait for pie to cook and cool!