"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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:  
Tiffany Conley
Added: Sunday, April 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. all- purpose OR pastry flour
1/2 t. salt
1 c. shortening
Ice water to make soft dough

Directions:
Directions:
Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two disks, wrap in plastic wrap and refrigerate for 10 minutes. Shape as desired. Bake single pie shells at 400 F. Bake double crust pie according to fliing instructions.

Number Of Servings:
Number Of Servings:
Yield: 2 single-crust pie shells for 1 double-crust pie

 

 

 

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