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Pie Crust Recipe

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This recipe for Pie Crust is from The Hocking Family 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!



Single Crust:
1 cup flour
t. salt
⅓ cup shortening
4 T. cold water

Two Crust:
2 cups flour
1 t. salt
⅔ cup shortening
5-7 T. cold water


In a mixing bowl, combine flour and salt.
Cut in shortening, using a pastry blender or two knives, until mixture is the size of small peas.
Sprinkle water over mixture, a tablespoon at a time, while tossing and stirring lightly with fork.
Add water until dough is just moist enough to hold together.
(Too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily, making it difficult to roll out.)

Form a ball (2 balls if doing 2 crust).
Flatten each to inch thickness on floured surface; smooth edges.
Roll out to a circle 1 inch larger than inverted 8 or 9 inch pie pan.
Fold pastry in half, transfer to pie pan, unfold and fit loosely into pan, gently patting out any air pockets.

With leftover pie crust, flatten out, spread a little butter over the top and sprinkle with cinnamon and sugar and cook for maybe 10 minutes or until golden brown.

Personal Notes:
Personal Notes:
Mom always used this recipe to make pumpkin pie for Thanksgiving and Christmas. What a treat that she would make it homemade every year instead of buying store bought!




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