"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
This recipe for Pie Crust, by Irene Braddock, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-1/2 c. sifted flour 3/4 c. spry or Crisco 1 tsp. salt 5 T. cold water (as needed)
Sift flour and salt together. Add half of the spry to the flour. Cut in with pastry blender. Add remaining spry and cut until bead sized balls form. Sprinkle water gradually over mixture (add just enough water to moisten). With fork, mix lightly until all particles are moistened and in small lumps. Press into a ball and DO NOT handle more than necessary. Work lightly into smooth dough. Use with your favorite pie recipes. Yield: 2 pie crusts.
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