Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c Flour
1 c shortening
1 tsp. Salt
5 tbsp. Ice water
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Directions: |
Directions:Measure flour into a mixing bowl and mix salt through it. Using pastry blender, cut 1/2 of the shortening into the flour mixture until it is worked in. Add remaining shortening and mix in until the shortening particles are about the size of peas. Sprinkle with water 1 T at a time until all the flour is moistened. Gather dough and form into a ball. Divide into 2 pieces (one piece being a little larger). Rub a little flour onto a cutting board and also onto a rolling pin. Roll out the larger piece of dough to about 1" larger than inverted pie pan. Roll the crust over the rolling pin and carefully place onto the pie pan. Place desired filling into the pastry lined pan. Roll out the second crust and place over top of the filling. Trim the crust edges. Tuck the edge of the top crust under the edge of the bottom edge and press together. Flute the edge of the crust by pressing left index finger on the crust and use right thumb and index finger to pinch the dough. Be sure to cut a vent into the top crust so steam can escape.
It takes practice to make and roll out pie dough. Always bake pies and pie crusts on the bottom rack of the oven. |
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Personal
Notes: |
Personal
Notes:
This is my Mom's crust recipe. She was a expert pie baker and could probably make and roll out this pie dough blindfolded. She donated 3 pies a week for years to the Eagles Lodge bingo day. The proceeds of the sales were then donated to the charity of her choice. Her pies were so good that most of the time they were sold before she got them to the lodge.
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