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Pie Crust Recipe

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This recipe for Pie Crust is from Dewitt Family Eat to Love Cookbook, 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:  
For 8 or 9" Two Crust Pie
(Baked with filling)

2 cups flour (Gold Metal)
1 teaspoon Salt
2/3 Cup hydrogenated shortening (crisco)
1/4 cup water (cold)
Directions:
Directions:
Measure flour by dip-level-pour method. Mix flour and salt. Cut in shortening with a pastry cutter. Sprinkle with water; mix with fork. Roll dough into two balls. Roll between sheets of handi wrap or cling wrap until the dough is 1" larger than pie pan. Ease into pan, fill and trim edge. Roll out the other half in the same way. Cut slits near center. Fit over filling, seal, and flute. Bake as directed for special pie being made. Roll dough only once if possible, multiple attempts to re-roll will make dough tough!
Personal Notes:
Personal Notes:
My mother Virginia taught me how to make this crust as a child! She use to use only lard but I use vegetable shortening!

 

 

 

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