"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pie Crust Recipe

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This recipe for Pie Crust, by , is from Carole's friends and family recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Rust
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour
1 c. shortening
1/4 tsp salt
water

Directions:
Directions:
In small bowl, put 1/2 c. flour and enough water to mix up a thin paste. In larger bowl, put remaining flour, salt, and shortening. Use a table knife and cut shoutening through flour until it looks like small curds, make it smooth. Then add soft paste mixture and work until you have a large smooth ball. For 2 open-top pies or a couple shells for later use, divide in half and roll down flat and round on a floured flat clean surface. Repeat for 2nd pie or shell. For double crusted pies such as fruit pies, put one portion in pie pan and the other on top. Seal edges by pinching all around edge or pressing with 1/2 inch of the ends of a dinner fork. Be sure to cut some slits in top. For ease of placing in pie pan, fold in half before moving to pan. Good luck.

Personal Notes:
Personal Notes:
Remember: A good crust may take years,

 

 

 

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