"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pie Crust Recipe

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This recipe for Pie Crust, by , is from The Women In My Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Sifted Flour
1 Tsp Salt
2/3 Cup Crisco
5 to 7 Tbsp of Ice Water

Directions:
Directions:
Sift flour and salt together, cut in crisco with pastry blender till pieces are size of peas. Sprinkle water over 1/2 the mixture 1 Tbs at a time, Toss with a fork until all is moist. Form into a ball. Flatten lightly with your hands on floured saran wrap, cover with wrap and roll till 1/8 inch thick.

Crust for Cream Pies, bake single crust that has been pricked with fork on bottom and sides. Bake at 450 10 to 12 minutes. Let cool before adding your filling.

For filled single crust, do not prick add filling and bake according to pie directions.

For double crust fruit pies, trim the lower crust even with the rim of pie plate, add filling and cover with top crust. Tuck the top crust under the bottom crust and flute with fingers. Cut slits in top of the pie to look pretty and to let the steam out. I take a little cream with my fingers and rub on top of crust and sprinkle a little sugar, this gives it a nice golden color when it is baked.

 

 

 

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