Alison’s Pie Crust
6 C Flour
3 tsp. Salt
3 C Crisco Shortening
1 1/3 C Ice Water
Mix the first three ingredients using the electric beater to blend until the mixture takes on a greasy look. Add ice water and mix with fork until it is no longer sticky to the touch. Put all of the dough on floured surface. Shape to a loaf shape. Cut in to 8-10 slices. (Depending on size of pie dishes) Take slices and put into sandwich plastic bags and then put them in freezer. When ready to use thaw for 30 minutes before rolling out.
For Single Crusted Shells: Brush with crust with melted butter. Prick the bottom and side of unbaked shell to prevent air bubbles from forming. Bake at 425 for 10-20 minutes or until golden brown. If air bubbles form during the early stages of cooking, open the oven door and prick with a fork to let out the air.
For Double Crusted Shells: Brush the bottom crust with melted butter avoiding getting butter on the rim of the shell. (This will help prevent having soggy bottom crust.) Fill the shell and them moisten the rim with cold water just before putting the top crust on: crimp the rim to seal the bottom crust to the top. Cut steam vents. Butter the top crust and bake. Bake 2 crusted pies for 30-35 minutes on the bottom shelf of oven at 400 degrees, unless directed to do otherwise in the recipe.
**If using the dough at the time of mixing it will require more flour on the board for the rolling out process. You should chill the rolled out crust for at least 30 minutes before baking. The pie dough can be rolled out and then frozen in the pie pans.
**Two other ways to prevent soggy crust: 1- Brush the interior with beaten egg white and allow to air dry before adding the filling. 2- Sprinkle 2 tbs. Dry bread crumbs before filling. With either of these t methods preheat the oven to 425. Also preheat a heavy-duty baking sheet and place the pies on it when you put them in the oven.
**For a high-gloss top crust, before baking, brush the top with an egg wash made with 1 egg beaten smooth with 2 tsp of sugar.
**For a shiny crust, brush with 1 egg yolk with 1 tbs of cold water.
**For a satin crust, brush with a little milk or cream,
**For added crunch, sprinkle the glazed top crust with 1 tsp of sugar.