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DOUBLE CRUST Recipe

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

Contributor:  
Contributor:  
Joy Burgess
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted regular flour
1 teaspoon salt
3/4 cup Crisco
1/4 cup ice water

Directions:
Directions:
Preheat oven per pie recipe, usually 400. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender cut in Crisco until uniform; mixture should be fairly course. Sprinkle with water, a little at a time; toss with a fork. Work dough into a firm ball with your hands.

Divide dough into two parts and press into flat circles with smooth edges. On a lightly floured surface, roll bottom crust to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Trim edge even with plate and add filling. Moisten rim of bottom crust with water. Roll top crust the same way and lift onto filled pie. Trim 1/2-inch beyond edge of plate. Fold top edge under bottom crust and flute with fingers. Prick or slit into top crust. Bake according to time and temperature recommended for filling used.

Personal Notes:
Personal Notes:
This is the recipe and method that my Grandmother Puett used. Her mother, Great-grandmother Singleton, made her pies this way but she used lard not Crisco.

 

 

 

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