Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/8 Cups Flour
1 tsp Salt
1/3 Cup + 1 Tbsp. Shortening
Milk as Needed
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Directions: |
Directions:Crisco Works Best. Mix flour and salt then add shortening. cut with pastry cutter until shortening is in pieces the size of peas. Add milk slowly, 1-2 tablespoons at a time until all flour mixture clings together and sides of bowl are clean. Flour your hands using as little flour as possible. Form crust into a ball until ball is smooth and holds together. Roll out on floured surface. Pastery cloth is best. Roll into a circle about 2 inches larger than pie pan.
Roll pie crust around rolling pin then unroll into pie pan. don't try to pick it up- it will tear. |
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Personal
Notes: |
Personal
Notes: Be sure to measure your ingredients. Keep flour in the freezer; ingredients need to be cold. Work quickly adding as little extra flour as possible. Working the dough too much makes a tough crust. Also too much flour makes a tough crust. Shortening should stay cold; when pie crust is ready, shortening should not be melted, but still be in tiny pieces. When making a pie with top and bottom crusts: separate the dough into 2 balls. While rolling out the first, put the other one in the refrigerator to keep it cold.
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