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Flaky Pie Crust Recipe

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This recipe for Flaky Pie Crust, by , is from The Elwood Family 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!

Mary Elwood


For 9" Two-Crust Pie

2Cups All Purpose Unbleached Flour
1 Teaspoon Salt
⅔ Cup cold Butter or margarine
Cup Cold water
Flour for rolling pin and board to roll out

Measure flour and salt and put into a food processor with a chopping blade if you have one.
Put the cold butter in pieces into the processor and pluse until it looks like the size of peas.
Add the cold water a little at a time until the dough becomes a ball.
Place on a board or counter and shape into a ball. Wrap in plastic wrap and place in the
refrigerator until cool.
Take out and divide in two pieces. Place one half on a floured surface and shape into a ball
and flatten a little with your hand. Flour your rolling pin and a little flour on top of dough. Roll
into a circle about an inch larger than your pie dish. Fold dough in half and transfer to your pie
dish and carefully unfold and ease to the dish. About an inch should hang over the dish. Trim
the excess off leaving pie dough on the edge of dish. You can make a fluted edge by placing
your right index finger on the inside of the rim, and left thumb and index finger on the outside
of the pastry and pinch. Use other half of dough for 2 crust pie.

* If you don't have a food processor you place flour and salt into a bowl and cut the cold butter
into the flour with a pastry cutter until the size of peas.

Preparation Time:
Preparation Time:
15 to 20 Minutes
Personal Notes:
Personal Notes:
You can also use Crisco in place of the butter. That is how our grandmothers made the crust.
Be careful not to use too much flour, it makes the pastry tough.




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