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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pie Crust Recipe

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This recipe for Pie Crust is from Gramma's Cookbook, 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:  
Yields 2 Crusts
2 c All Purpose Flour (sifted)
1 tsp Salt
2/3 c Crisco
1/4 c Water

Yields 1 Pie Crust:
1 1/2 c Flour
1/2 tsp Salt
1/2 c Crisco
3 tbsp. Water
Directions:
Directions:
Sift flour and salt into a bowl. Take out 1/3 cup of the flour and mix with the 1/4 c of water, mix until paste like. Cut Crisco into the remaining flour until the pieces are the size of small peas (use knife, fork or blender). Add flour paste to Crisco -flour mixture. Mix thoroughly until dough comes together and can be shaped into a ball. Divide dough in half. Roll about 1/8 inch thick. Follow cooking instructions for pie recipe.

1 Pie Crust:
Take ut 1/4 c flour and blend with 3 tbsp. water for the flour paste. Cut Crisco into the remaining flour until the pieces are the size of small peas (use knife, fork or blender). Add flour paste to Crisco -flour mixture. Mix thoroughly until dough comes together and can be shaped into a ball. Divide dough in half. Roll about 1/8 inch thick. Follow cooking instructions for pie recipe.

For empty pie shell baking, roll pastry slightly longer than pain, prick dough all over generously with fork. Bake in hot oven 425º for 12 to 15 min.

Note** For a fruit pie, sprinkle first sugar then flour in bottom of crust to prevent it getting soggy.

 

 

 

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