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Pie crust Recipe

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Pie crust image
Grandpa Phil's Pie

 

This recipe for Pie crust, by , is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phil Freeman
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
1/2 tsp. salt
1 1/3 c. shortening (Butter Flavored Crisco)
approx. 1/3 c. cold water

Directions:
Directions:
Mix salt into flour, add shortening in several lumps. Cut mixture together with a pastry blender or two tableknives held together until pea sized crumbs are formed. Sprinkle crumbs with cold water while mixing so water is evenly distributed. Press into a ball and cover with Saran wrap, let sit for 30-60 minutes so water gets evenly distributed. If dough is too dry (doesn't stick together) mix in a few drops of cold water and let stand some more. Dough should be moist and flexible but not sticky. Roll 1/4 of the dough on a floured board with a floured rolling pin. I usually first roll the batch to about 1/2 in. then turn and flour both sides before rolling to final thickness.

Number Of Servings:
Number Of Servings:
Two 2 crust pies
Preparation Time:
Preparation Time:
About 1 hr. with waiting
Personal Notes:
Personal Notes:
For one pie ingredients can be halved. To lift and handle the rolled dough it is necessary to have a thin flexible spatula which is floured and slipped under the dough. Once free of the board flip dough in half so it can be lifted and fitted onto the pie pan.

 

 

 

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