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Edith's Pie Crust Recipe

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This recipe for Edith's Pie Crust is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MEASURE:

2 CUPS SIFTED FLOUR
1/2 TEASPOON SALT

ADD TO FLOUR:

1/2 CUP WESSON OIL
1/4 CUP MILK
Directions:
Directions:
MIX WELL WITH FORK.

HAVE READY TWO SHEETS WAX PAPER AND ROLLING PIN.

DUMP MIXTURE ON 1 PAPER - SQUEEZE SLIGHTLY TO FORM BALL - PUT 2ED PAPER OVER IT AND ROLL TO NEEDED SIZE OF PIE PAN.

PLACE IN PIE PAN AND FILL WITH CHOIC OF PIE FILLING.

DOUBLE RECIPE FOR TOW CRUST PIES. mAKE SURE YOU MAKE CUTS IN TOOP CRUST TO RELEASE STEAM.

EXCESS CRUST CAN BE PUT ON COOKIE SHEET AND BUTTERED, SUGARED, AND PUT CINNAMON TO MAKE A TREAT FOR ALL.
Personal Notes:
Personal Notes:
THIS IS THE BEST PIE CRUST YOU CAN MAKE. COMES OUT REAL TENDER AND BAKES UP REAL GOOD. EDITH SWORE THAT YOU COULD NOT USE ANYTHING BUT WESSON OIL. I HAVE USED THIS RECIPE FOR YEARS. WESSON OIL IS THE BEST. SLM

 

 

 

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