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Pie Crust Recipe

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This recipe for Pie Crust is from UP THE CREEK, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
1 1/3 cup Crisco

Paste:
1/2 cup water
pinch of salt
pinch of sugar
6 T. flour

Directions:
Directions:
Cut shortening into flour.
Add the paste mix to flour mixture. Roll into 2 balls and place on floured surface. Use rolling pin to roll into round pie crust.

Number Of Servings:
Number Of Servings:
2 crusts
Personal Notes:
Personal Notes:
Aunt Lorena and Zandra's tried and true recipe for crust. Use it for cream and fruit pies, apple dumplings, and quiche.
This crust can be made into balls and kept in the refrigerator for several days.

Pie Crust tip: sprinkle water on counter, cover with cling/Saran wrap, flour surface and roll out dough. When placing in pie pan, pick up Saran wrap and flip into pan- this makes for easy transfer of rolled crust to pan.

 

 

 

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