"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pie Crust 2 Recipe

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This recipe for Pie Crust 2, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Nielson
Added: Thursday, February 17, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup shortening
1/2 cup boiling water
3 cups flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. sugar

Directions:
Directions:
Mix shortening and boiling water.
Sift together flour, baking powder, salt, and sugar.
Add to creamy shortening.
Divide dough in half and set aside.
Roll dough between two sheets of wax paper into circle to fit pie plate.
Carefully, remove top sheet of paper.
With dough still attached to wax paper, gently turn paper over and lower crust into 8 or 9 inch pie plate.
For single crust pie, bake in hot oven (425)* 10 to 12 minutes.

Personal Notes:
Personal Notes:
* I use pie weights to prevent crust from shrinking or forming bubbles while baking.
Avoid handling or rolling dough too much as it makes the dough tough.

 

 

 

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