Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pie Crust Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pie Crust is from Linnea's Wedding Shower Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust size to 9 inch

*Single Crust
Flour 1 1/3 C
Salt 1/2 Tsp
Crisco 1/2 C+
Water 3Tbsp

*Double Crust
Flour 2 C
Salt 1Tsp
Crisco 3/4 C+
Water 4Tbsp

Note: + = about 1 to 2 Tbsp
Water should be *very* cold, chill with ice cubes in a coffee cup and measure from that.
Directions:
Directions:
Place first 3 ingredients in a bowl and cut Crisco into small chunks with a fork. Then use pastry knife until pea sized. Add half the water and lightly stir dough with fork. Repeat with remaining water.

Place dough on Saran Wrap and squeeze a couple of times to blend dough and form a ball. For double crust pie, cut ball in half with one half bigger for the bottom.

Double Crust:
Roll out bottom crust between two pieces of Saran Wrap until desired size. Lift top of Saran and loosen sticky spots with table knife and then replace the Saran. Flip over and do the other side. Remove what is now top Saran and place the pie pan upside down on top of dough and flip the whole thing over to drop dough into the pie pan. This is not difficult to do but sure is a pain to describe. Come visit and I will demonstrate.

Anyway, repeat the Saran removal process with the top crust and flip it over the bottom crust which you will have loaded with apples or whatever and pinch the top and bottom crusts together around the edge to make beautiful flutes. Right. In reality, pick up whatever fell off and put back in approximate place. Remember, you cannot ruin this crust. Sprinkle sugar &/or cinnamon on the top crust. Cut slits in the top crust for steam to vent. Put aluminum foil strips to cover fluted edge and remove them 10 minutes (approximate) before the pie is finished baking, otherwise it burns.

Single shell crust:
Place rolled out dough in pie pan and form high flute around the edge. Prick sides and bottom thoroughly with a fork to let steam vent. Bake at 425 deg. F for 12 - 15 minutes. I let it cool a bit for custard type filling. See separate recipe for meringue.
Personal Notes:
Personal Notes:
Sorry about the Crisco. Back in the 50's who knew about cholesterol? Anyway, it's the only way to get a flaky crust.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

283W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!