Never-fail Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. flour
1 c. plus 1 T. Crisco
pinch salt
7 T. water
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Directions: |
Directions:In a large bowl, mix flour and crisco. Cut shortening into flour with a knife and fork or pastry tool until mixed well and resembles little peas. Add salt and mix. Add water and mix with your hands until a dough forms. Knead a little and then separate into 2 balls. Use each to make a pie crust or 1 for the top and 1 for the bottom crust. Roll the dough out between 2 sheets of wax paper that have been very lightly floured. Roll it fairly thin.
If making a pie shell without filling, put the rolled out dough into a pie plate and puncture all over with a fork. (This will let it breathe and not shrink.) Also, pinch the edges of the dough around the pie plate to make it look pretty. Bake at 375º for 20 minutes or until browned.
If making a pie with a filling, add the filling and follow directions for baking....no hole puncturing is required. |
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Personal
Notes: |
Personal
Notes: I've never had this recipe fail for me...ever. However, now that the crisco has no trans fat, it is a little drier than it used to be. Bob's Red Mill unbleached white flour really helps and makes it do good.
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