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Pie Crust Recipe

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This recipe for Pie Crust is from The Diane Larson 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:  
Single crust
1 cup flour
dash salt
6 Tbsp shortening
3 Tbsp cold water

Double crust
2 cups flour
1/2 tsp salt
3/4 cup shortening
5 Tbsp cold water
Directions:
Directions:
Single crust:
Blend flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, mix with fork; mix well. Shape dough into firm ball. Roll out on floured surface. Place in pie pan. Crimp edges, trim off excess. Prick holes in crust with fork.
Bake at 475º for 8-10 minutes. Cover the edges with pie crust shield or with aluminum foil while baking to prevent the edges from burning. Cool. This makes a single pie crust.

Double crust:
Blend flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, mix with fork; mix well. Shape dough into 2 firm balls. Roll out first ball on floured surface. Place in pie pan, prick holes in crust with fork. Fill with pie filling. Roll out second crust. Moisten edge of first crust with water, place second crust on top. Crimp edges, trim off excess. Cut slits in top for steam to escape. Sprinkle with sugar. Bake as directed (for filling).
Cover edges with pie crust shield or with aluminum foil while baking to prevent the edges from burning.
Personal Notes:
Personal Notes:
I'm calling this a family recipe because it is the recipe that my mother always used, although she got it out of the only cookbook she owned. Let's Bake, it was a 64 page cookbook from Robinhood Flour.

 

 

 

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