Anything particular to recommend, for a couple of single-crust, prebaked shells, from scratch?
I usually have problems getting 1) the crust to lay flat, regardless of pricking and loading with glass "stones", and 2) keeping it from melting and slumping down the sides of the pans. Should I chill the dough, before and/or after rolling and placing into the (glass) pans?
I was looking at a while series of "never fail" recipes at Cooks.com . This looks like what I'm after, but if anyone has a better suggestion, I have a few hours before I need to bake them!
Dave
NEVER FAIL PIE CRUST
4 c. flour 1 tbsp. sugar Pinch salt 1 3/4 c. Crisco 1/2 c. cold water 1 egg 1 tbsp. vinegarCombine flour, sugar, salt and Crisco. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. Combine cold water, egg and vinegar; sprinkle over flour mixture little at a time until all flour is moistened. With hands, gather dough into a ball. Cut in half; roll out.