Directions: |
Directions:In a small bowl of ice add water and set aside
In a large bowl and wisk to combined salt and flour, then using a pastry cutter, gradually work the Crisco into the mixture for about 3 or 4 minutes until it resembles a coarse meal.
Add 4 tbls of water and mix in with fork, then add the 5th and mix again.
Separate the dough into halves.* Form 2 evenly sized balls of dough and place each ball into a large zip-top bag. Using a rolling pin, slightly flatten each ball of dough (about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. |
This recipe for Grandma Janice's Pie Crust is from