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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

PIE CRUST Recipe

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This recipe for PIE CRUST is from The Braun Family Cookbook Project, 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:  
2 Cups Flour
1/2 Cup Crisco (1/2 of 1 baking stick)
1/4 Cup Cold Butter
1 tsp Salt
3-5 TBLS Ice Water
Directions:
Directions:
Add flour, Crisco, butter & salt to bowl. Using a pastry cutter, combine until it looks like small peas. Add 1 TBLS ice water at a time & fluff with a fork until it feels moist enough to hold together. DO NOT over mix. Gather & press into flattened disc. Liberally flour rolling cloth & rolling pin, Place dough down, Sprinkle it with flour, Roll until dough is 1-2' wider than pie pan, Fold into quarters. Place into pie pan, Fold under edge & crimp for 1 crust pie.
(For lemon meringue pie or cold pies that don't need baking, prick bottom of crust well. Place in refrigerator for 5 mins, or so. Bake at 450 until lightly golden - 11-15 mins.
Personal Notes:
Personal Notes:
(Recipe from Jan Seitz)

 

 

 

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