"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pie Crust Recipe

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This recipe for Pie Crust, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Snyder/Jones
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One crust
1 c flour
1/2 tsp salt
1/3 c plus 1 tbsp shortening
2-2 1/2 tbsp ice water

Two crust
2 cups flour
1 tsp salt
3/4 c shortening
4-5 tbsp ice water

Directions:
Directions:
Mix flour and salt well. Cut shortening into flour mixture with pastry cutter or two knives until the lumps are all gone. Add ice water 1 tbsp at a time and mix with a fork until the flour begins to stick. Roll into a 10 inch circle on a floured board or counter. Place in a 9 inch pie pan.

Personal Notes:
Personal Notes:
For a baked pie shell poke holes in the crust with a fork to keep from shrinking away from the side of the pan. Bake at 450 degrees for 8-10 minutes.

 

 

 

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