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Best Pie Crust Recipe

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This recipe for Best Pie Crust, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter flavored Crisco (I use the sticks)
2 1/4 c flour
1 tsp salt
1 Tbsp sugar
1/4 cup cold water

Directions:
Directions:
Cut Crisco and flour, salt and sugar together with pastry blender or fork until mixture is crumbly and uniform. Add cold water. Mix with a fork until dough holds together and then work into a ball with your hands. Divide mixture into two equal flat circles. Place a circle of dough onto floured surface and use a rolling pin to roll out into a circle of the size needed for the pie plate. Fill with filling. Moisten the rim of the dough on the pie plate with a little water. Roll out the other piece of dough to make another circle. Carefully place this circle over the filling of the pie. Press all along the rim to seal. Trim and crimp the edges. Cut slits to allow the steam to escape. Sprinkle with a little sugar and bake following directions for the type of pie you're making. (Usually 30-45 minutes at 400)

Number Of Servings:
Number Of Servings:
1 double crust pie or 2 pie shells
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Use a light hand with pie crust. If you mess with it too much or over-work it, you will have a tough crust! You can halve the recipe for a single crust pie like pecan or pumpkin. If you need a pie shell, just cover the bottom of your pan, use a fork to then prick holes all over the bottom and sides of the unbaked crust, and then bake in a 400 degree oven for about 15 minutes - watch it carefully so it doesn't get too brown but it must get thoroughly baked or your pie will be soggy!

I learned to make pie crust in the 9th grade Home-Ec class at Riverton High School. Been making pie every since then.

 

 

 

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