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Pie Crust Recipe

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This recipe for Pie Crust, by , is from The Poulin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruthanne Thain
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Tenderflake lard or Crisco shortening
5 cups flour
1 tblsp salt

Directions:
Directions:
Always work with COLD lard, cut it into 1" squares add to flour and salt a few squares at a time until crumbly, add about 3/4 cup ice water a little at a time, mix only until dough pulls together.Take dough out of mixer and knead just enough to pull it all together into a ball. Take a chunk of dough and roll out on floured surface.

Number Of Servings:
Number Of Servings:
6 pie shells
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
To bake pie shell, prick the shell with a fork and freeze for 1/2 hour and bake at 385 degrees for 10--15 min. should have a hint of brown. Metal pie tins make a nicer crust than glass or ceramic. To make a pie with top, always have the pie crust COLD. I always put my rolled crust in the frig or freezer before I bake it.

 

 

 

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