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Pie/Crisco Pastry for single-crust pie Recipe

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This recipe for Pie/Crisco Pastry for single-crust pie is from The Sexton Family 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:  
1 1/3 Cups all-purpose flour
1/2 Teaspoons Salt
1/2 Cup Crisco Shorting
3 Tablespoons Cold Water

For Double-Crust Pie:
2 Cups Sifted all purpose Flour
1 Teaspoon Salt
3/4 Cup Crisco Shorting
3 to 4 Tablespoons cold water
Directions:
Directions:
Combine flour and salt in a mixing bowl. Cut in Crisco with a pastry blender until mixture is uniform
Sprinkle with water, 1 tablespoon at a time, tossing lightly with fork. When all water has been added, work fought into a firm ball.
Press fought into a flat circle. On a lightly floured surface, roll dough into a circle 1/8 inches thick and about 1 and 1/2 inches larger then the inverted pie plate.
Gently ease dough into the pie pan. Trim 1/2 inch beyond edge of pie plate. Fold under to make double thickness around rim. Flute edge of pastry as desired.
To bake without filling:
Preheat oven to 425, prick bottom and sides of shell with fork. Bake for 10 to 15 minutes or until lightly browned.

 

 

 

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