Measure flour and salt into bowl. (Reserve 1 cup of flour for rolling)
Flour being added to bowl.
Cut in shortening with pastry blender.
Gather the dough into a ball, shape into flattened round on lightly floured surface.
Cut dough in half for crust
Place dough parts onto a silpat and into a freezer for 5 mins.
After the freezer, flour the rolling ion and roll at least two inches larger than the inverted pie pan.
Place rolled out dough on the bottom of the inverted pie pan.
Place other rolled out dough pieces on top of pie when done filling. If your only making the crust, to not top dough until finished filling ingredients.
Trim edges of dough to be even with the bottom crust.
Label and cover with aluminum foil to keep fresh. Make sure the center of foil is removed before baking to prevent the fluted edges from burning.
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