"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pie Crust Recipe

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This recipe for Pie Crust, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Engebretsen


1 c. flour
t. salt
1 T. cornstarch
c. shortening
3-5 T. ice water

Sift together flour, salt and cornstarch
Cut in half of the shortening with pastry blender or 2 knives until shortening is the size of peas, than cut in 2nd half of shortening until the size of peas...careful not to over mix
Carefully stir in ice water in a drizzle until mixture is moistened but still might be some dry pieces. Gently gather into a ball.
Heat oven to 425
Roll ball in between wax paper, carefully peeling off paper to loosen dough to continue to roll into a circle.
Carefully put in pie tin, lifting with wax paper.
If baking the shell prick with fork all over so steam can escape while baking.
Bake for 8-12 minutes

Some people will mix the crust in a food processor, I've never done it for I've had good luck with pastry blender.

Can add different things to crust with the flour
c. shredded cheese
c. Toasted coconut
1 t. cinnamon sugar
Zest of lemon, orange, or lime
Finely chopped nut
Anything that sounds good




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