"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pies- Basic Pie Crust Recipe

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This recipe for Pies- Basic Pie Crust, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kriss Gates
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c flour
1 c shortening
1 tsp salt
1 egg
1/4 plus cup water
1 T vinager

Directions:
Directions:
1. Mix the flour shortening and salt with a pasty cutter (or slice with knife and back of fork until the mixture is crumbly and in little balls the size of peas.
2. beat the egg, water and vinegar in a blender or with an egg beater.
3. Add the beaten mixture to the flour mixture.
4. Stir as lightly as possible, to barely blend the mixtures.
5. Form into 2 balls.
6. Roll out one ball at a time, using a floured surface and floured roller. Do not stretch.
7. Place in a pie pan. Trim edge 1 inch around the outside of the pan.

For double crust add filling, cut design in top crust, fold in half, wet edge of crust in tin. Place on top crust pressed together, fold under & mold.

For single shell, to be baked before filling, bake on outside o ftin. prick with fork.

For single shell to be baked with filling (as pumpkin) fold the dough under and flute edges.

Bake single empty shell in hot oven. Check frequently. For filled pie crusts, cook according to filling recipes.

Number Of Servings:
Number Of Servings:
2 single pie crusts or 1 double pie.
Personal Notes:
Personal Notes:
Important... do not over mix. Barely, barely stir the wet ingredients into the dry. Gently gather the flakes into a ball before gently rolling. I use the recipe on the Libby's Pumpkin can (The pure pumpkin not the Pumpkin with spices already included). I add LOTS of extra cinnamon.

 

 

 

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