Ivan & T’s Pie Crust

2 cups flour

1 teaspoon salt

2/3 cup cold butter, cubed or cold shortening (I quit using shortening years ago!)

¼ - 1/3 cup ice-cold Sprite, soda water, or cold water

 

Directions:

Mix flour, salt, and butter with a pastry blender until flour resembles a coarse meal.  Add cold soda and mix with a fork just until the dough starts to form a ball.  Do not over-mix!  Scoop dough out onto a floured surface and knead just to form dough into 2 balls.  Let the dough rest covered with a towel for a few minutes.  Then roll out the dough and use it as pie recipe states.

 

Or:

Use a food processor, and mix the dry ingredients with a couple quick pulses. Then add in cubed or grated cold butter and pulse just until it resembles coarse cornmeal. Add in the cold water and mix just until the dough starts to form a ball. Do not overwork the dough!  Scoop dough out onto a floured surface and knead just to form dough into 2 balls.  Let the dough rest covered with a towel for a few minutes.  Then roll out the dough and use as the pie recipe states.

 

For the cooked crust- place the pie crust on the pie plate and using a fork prick holes in the bottom and sides of the crust if you have them place pie weights on top of the crust or carefully line the pie crust with a piece of foil and then pour some dry bean over the bottom of the crust.  Bake in a 425-degree oven for 8 minutes and then carefully remove the foil and bake for another 6-8 minutes or until the crust is light brown.  Set aside to cool.

 

This recipe makes two pie crusts.  If only making one pie I always make the extra crust and use it to make the cinnamon rolls recipe below.

 

 

**Cinnamon Rolls

 

Roll out leftover dough into a rectangle.  Spread softened butter over the dough and then sprinkle it with cinnamon and sugar.  Starting along the long side of the rectangle roll the dough up and then slice ½ - 1-inch slices.  Place these on a cookie sheet and bake them in a 450-degree oven for 10- 15 minutes.