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Grandma Scott’s Pie Crust Recipe

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This recipe for Grandma Scott’s Pie Crust is from The Wooley Family 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:  
2 cups sifted flour (sift together 1 tsp salt)
¼ cup sifted flour set aside
¾ cup shortening
5 ½ tbs cold water
Directions:
Directions:
Hints: chill Crisco and use ice water in the making of crust

Put sifted flour and salt in medium bowl; measure chilled Crisco and drop into flour mixture. Use two knives in scissor fashion and cut Crisco into flour until mixture looks like small, coarse lumps. Use fork and mix ice water into the ¼ cup of flour. Mix smooth (no lumps). Gradually add to flour mix with fork and work until all dough is moistened. DO NOT OVERWORK OR DOUGH WILL BE TOUGH. Shape into ball and wrap and chill at least ½ hour.

Roll ½ of dough on pastry cloth that flour has been worked into. Do not roll back and forth. Roll from center out towards edges, using lighter pressure as you near edges. If dough seems to stick to cloth, lift carefully and rub in some more flour into cloth. Do not turn dough over when rolling. Also, use cover (sleeve) on rolling pin and flour it slightly too. If no sleeve, flour pin.

For pies that require single baked crust, be sure to prick well and chill before baking.
Number Of Servings:
Number Of Servings:
2 crusts

 

 

 

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