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Pastry - Pie Crust Recipe

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This recipe for Pastry - Pie Crust, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cups plain flour (2 cups for a larger crust)
teaspoon salt (1 teaspoon salt for a larger crust)
1/2 cup or 8 tablespoons Crisco or butter (9 tablespoons for a larger crust)
teaspoon vinegar, optional
4-6 tablespoons ice cold water

Directions:
Directions:
Mix flour and salt. Cut in shortening with pastry blender. Add vinegar. Sprinkle on 1 tablespoon of water; gently toss with fork; add water, a little at a time, less is best, until all is moistened. Form a ball. On lightly floured surface, flatten ball slightly and roll 1/8-inch thick. Always roll spoke-fashion, going from center to edges, using light strokes. Roll dough over rolling pin; unroll over pie plate, fitting loosely onto bottom and sides. Bake at 450 for 10-12 minutes. Double recipe for two crusts.
Makes 1 crust.

 

 

 

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