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PIE CRUST Recipe

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This recipe for PIE CRUST, by , is from The Koelblinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Koelblinger
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted all-purpose flour
1 tsp. salt
2/3 cup shortening
5 to 7 Tbsp. cold water

Directions:
Directions:
Sift together flour and salt. Cut in shortening with pastry blender. To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until it is like small peas.

Sprinkle 1 Tbsp. of the water over part of the flour/shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next Tbsp. of water over the dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers and form into a ball. For two crust pie, divide dough for upper and lower crust. Form each into a ball. Roll dough on a lightly floured surface to 1/8" thick.

Personal Notes:
Personal Notes:
This recipe makes one 9" or 10" double crust pie.

 

 

 

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