Directions: |
Directions:Sift flour, then measure (level off with knife). Throw 1 c. flour back in the sifter, then the salt, then the other cup of flour. Sift this into a large bowl. Cut the Crisco into a bunch of pieces into the flour. Use a pastry cutter or two knives the cut the shortening into the flour, until about the size of small peas. Add the water, sprinkling around. Use a fork to mix into flour mixture. Sometimes it takes a little more water, but you want just enough for the mixture to hold together loosely. Use your hands to finish forming dough into two balls, but try not to handle too much! Overworking it will mean a tough crust. Makes a two crust pie or two single crust pies. Wrap in saran and place in refrigerator for at least 30 minutes up to several days.
To make pie crust:
Very lightly wipe counter with a damp rag. Place 2 sheets of wax paper slightly overlapped on the counter. Flour wax paper and rolling pin.
Flatten ball of dough. Place it on the intersection of the wax papers. Roll out until it will slightly overlap pan, adding a little flour if needed. It the dough wants to tear up, be patient, it means the crust will be flaky.
Pick up edge of wax paper, folding crust in half gently. Peel off that side of the paper. Place in pie pan, with the other side of wax paper up, in the center of the pan. Peel off remaining wax paper. Unfold crust to cover pan. Patch crust if needed, making sure there are no holes in crust. Flute edge using two fingers and knuckle ot other index finger. Add filling. |
This recipe for Pam's Pie Crust is from