Simple, Perfect Pie Crust( 1 crust)

I've always been told that my pie crust is "to die for" and the best people have ever tasted The Secret to perfect pie crust is Enough water, particularly in drier climates, and butter flavor shortening. Dry crust that doesn't hold together well and form a nice, soft ball is not flaky to me but just dry. Too many bakers say water makes it tough, but I disagree.There are many kinds of pie crusts and we will learn several of them, but this is your basic, go-to single pie crust.

• 1/2 cup butter flavor shortening





• 1 1/2 cups flour (I prefer King Arthur unbleached white flour or Pillsbury unbleached white)





• pinch of salt





• 1 Tbls. sugar(if making a sweet or fruit pie)





• scant 1/2 cup water

Combine the flour, salt, and sugar in a medium bowl. Using a Pastry fork, cut the shortening into the flour mixture until it resembles crumbles. Gradually add the water until a SOFT ball is formed, and all the flour crumbles are mixed in well. At this point, you can add a bit more water at a time, if needed. Using a rolling pin and a pastry cloth sprinkled with flour.(both available at grocery stores, cooking shops, wherever kitchen utensils are sold), roll the ball out into a flat and fairly thin circle, about 1/8 inch thick. Just thick enough so it won't get holes when lifted. If you need more flour on the pastry cloth, just add a little as you work. Take an 8 or 9 inch pie pan(I prefer metal), and fit pie crust down in the bottom and hanging over sides. Working around rim, form crust into ridge and crimp edges between your fingers as you work. If too much crust, and there will be, tear off excess and save for cinnamon crust(recipe to follow). You are now ready to fill and bake or in the case of cream pies, bake crust and fill later. If baking the crust first, take a fork and make 4 or 5 impressions in the bootom and 4 or 5 more around the sides. This is to hold the shape while baking the crust before filling. The recipe will give directions on which way to bake.

CINNAMON CRUST- Using the scraps from your pie crust, re-roll the dough out to the same 1/8 thickness. Put crust on baking sheet or pizza pan. Spread softened butter or margarine over the entire crust and then sprinkle with a mixture of 1 cup sugar mixed with 4 teaspoons cinnamon. Save the leftover cinnamon/sugar mixture in a little container to use later. Bake with pie or crust until golden brown both on the top and bottom. The best snack ever!!! My kids all still love it!!