Pie Dough from Grandma Laura Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs. plus 2½ c flour
3 lb. Crisco (or shortening)
¾ c sugar
6 tsp. salt
1 T cream of tartar
1 T baking powder
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Directions: |
Directions:If it's too dry add just a little more water. If it's too wet add more crumbs. The less you handle it the flakier it will be. If you're making multiple pies, I like to do one at a time so it doesn't accumulate rolled out dough to add to a new handful to make another pie crust. This keeps it from being a tough pie crust. Take a knife and cut the excess off the top edge of the pie pan. Then crimp the crust by using your thumb and forefinger of your left hand and pinch the inside of that with your forefinger or middle finger of your right hand. If you're making a baked crust for pudding pies, take a fork and prick holes in the crust pretty close together on the sides and then on the bottom. It's good to let the pie crusts sit out several hours and even overnight to dry a little bit which prevents shrinkage when it's baking. But it doesn't have to sit out either. Bake crust at 350F until a nice golden color. Let cool before pouring in the pudding. |
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Personal
Notes: |
Personal
Notes: Using a large bowl pour in all dry ingredients. Mix well with a whisk. Add Crisco and start blending together with hands and fingers. Once it's been thoroughly combined you can keep it stored in a tupperware bowl with a lid and keep in the pantry for months. When you want to make a crust take a handful of it and add about 1/4 cup of water. Sprinkle flour on a clean surface. Mix together with a fork and place on flour. Sprinkle a little flour on top and roll out making an oval. Turn it over length wise patting it with a little more flour to avoid sticking. Turn it over one more time and soon you'll have a circle to make a round pie crust. I take the rolling pin and starting at the top pull a little crust on to the rolling pin and roll the crust on the rolling pin until the whole crust is on it. Take the pie pan and starting at the bottom roll the crust on to the pie pan and wa-la it's there to finish.
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