"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pie Crust Recipe

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This recipe for Pie Crust, by , 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!

Contributor:  
Contributor:  
Lore Wing

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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