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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pie Crust Recipe

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This recipe for Pie Crust is from The Corey 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!
Category:
Category:
 

Single 8 or 9 Inch Crust
Ingredients:  
Ingredients:  
1 1/3 c. flour, sifted
1/2 tsp. salt
1/2 c. shortening
3 T. water
Directions:
Directions:
 

Double 8 or 9 Inch Crust
Ingredients:  
Ingredients:  
2 c. flour, sifted
1 tsp. salt
3/4 c. shortening
1/4 c. water
Directions:
Directions:
Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or two butter knives until mixture is uniform (mixture should be fairly course). Sprinkle with water, 1 T. at a time; toss lightly with fork. When all water has been added, work dough into a firm ball. Fro single crust form 1 ball, for double form 2 balls of equal size. Roll out on a floured board. The bottom crust should be 1 1/2 inches in diameter bigger than the pie plate inverted on top of it. The top crust should be 1 inch bigger then the pie plate. Bake according to pie filling directions. To pre-bake single crust, bake at 450* for 10 minutes or until light brown.

 

 

 

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