Ez Pie Crust (pareve or dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 1/2 cups flour 1 tsp salt 1 cup solid shortening (margarine, butter, Crisco, or a combination) 3/4 cup cool water (more or less) not cold

Instructions

Combine the flour and salt into the bowl of a food processor. Cut the shortening into 8 pieces Put shortening into the processor. Pulse until the mixture looks like small peas, with the shortening being totally incorporated into the flour.
Pour half the water in and process for about 20 seconds. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT OVER PROCESS the dough. Work the dough as little as you have to, just enough to keep it formed in a ball.
Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it 30 minutes or overnight. Take a handful of flour and sprinkle it over a flat dry surface. Put a ball of the dough in the middle of the flour. Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4” bigger than your pan. Fold the dough in half; place it in the pie pan unfolding to fit. Trim it if necessary. You want to have enough to fold the edges under for a rim pressing the edge. If you are making a one crust pie like a pumpkin or pecan you can crimp the edges or press it down. Just make sure that the edge is slightly higher than the pie pan so that the filling doesn’t run out. Makes enough dough for 2 - 9 inch crusts with a little dough left over.

Serving Size

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .