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Classic Crisco Pie Crust Recipe

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This recipe for Classic Crisco Pie Crust, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lottie McWherter
Added: Saturday, July 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust for double-crust 9 inch pie
2 cups all purpose flour
1 tsp salt
3/4 cup well chilled Crisco all veg. shortening
or 3/4 stick Criso shortening sticks.
4-8 tablespoons cold water

Directions:
Directions:
Blend flour and salt in mixing bowl Cut cubed chilled shortening into flour mixture using a pastry blender or fork until it resembles crumbs. Sprinkle half the water over flour mixture mix gently Add more water by tablespoons until dough holds together Divide into two thick round disk Wrap in waxed paper and refrigerate for 30 min, With floured rolling pin roll dough outward from center into a circle about 2 inches larger than pie plate. fill unbaked pie crust according to recipe and trim the crust Roll top crust to fit the filled pie and trim crust Press edges and flute Bake pie according to recipe directions.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is the way that my mother always made her crust. and nobody could beat mom on making the best pies around. Apple, peach, blackberry or raisin , apricot. They were great.

 

 

 

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