Pie Crust (Homemade from Grandma) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For single crust:
1 1/2 cups sifted all-purpose unbleached flour
1/2 tsp salt
1/2 cup shortening (like Crisco)
4 to 5 tbsp cold water
For double crust:
2 cups sifted all-purpose unbleached flour
1 tsp salt
2/3 cup shortening
5 to 7 tbsp cold water
|
|
Directions: |
Directions:Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Curt in remaining till like small peas.)
Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into a ball. (For double-crust, divide dough for lower and upper crust and form into balls.)
Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge till 1/8 inch thick.
For double-crust pie, follow all directions above. Trim lower crust even with rim of pie plate. Cut slits in top crusts. Lift pastry by rolling it over with rolling pin; then unroll loosely over well-filled pie. Trim 1/2 inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired. If edge browns too quickly, fold strip of foil around rim of crust covering fluted edge. |
|
Number Of
Servings: |
Number Of
Servings:One pie |
|
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!
This recipe for Pie Crust (Homemade from Grandma) is from