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Pie Crust Recipe

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This recipe for Pie Crust, by , is from Parker House Recipes, 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!

Pam Parker - Aunt Vay


2 C flour
1 tsp salt

3/4 C Crisco shortening

1/2 C ice water (I fill a 2-cup measuring cup with ice and then with water.)

Combine flour and salt in large mixing bowl

Add Crisco to flour, cutting with pastry cutter until peas-size flour balls form.

All flour is unique and had different amounts of moisture. If this mixture seems too floury, add 1 Tb more Crisco until mixture resembles very course crumbs.

Add ice water to flour and gently blend it by lifting flour from bottom to top, introducing more water to the flour if necessary.
Do not try to force them together, incorporate all dry flour in bowl.
A marble-sized piece of dough should stick together when pressed, it should not crumble.

At this point you can chill dough in fridge, rolled in plastic, for 30 min to a day or so.

When ready, place dough onto generously floured surface, dough should be pliable.

Divide in half and gently form dough into two roughly round shapes. Set one aside or back into the fridge to stay cold.

Roll first crust to flatten slightly.

Roll from center-out in each direction, forming a small circle. Flip and rotate dough a couple of times to make sure it's is not sticking to surface.
Roll to 1/8"
Cut any excess dough off right now, anything over 16" in diameter.
Brush off any excess flour on surface.
Fold in half and position pie plate on folded side.
Gently lift crust into plate, trim off anything over 1" past plat edge.

For a one- crust pie, turn edge under and flute, add pumpkin filling and bake according to pie directions.

For two-crust pie, roll top crust slightly larger. Fill and add top crust, folding edges under together, to seal.

Brush top crust with egg white, sprinkle with sugar and vent. As pictured.

Bake in preheated 375 oven until crust is nicely browned.

Personal Notes:
Personal Notes:
The keys to great crust is finding the balance of Crisco to flour, using the right amount of ice-cold water and handling dough as little as possible.
Bottom crusts are better when pie is placed in a hot oven as soon as filled to prevent sogginess.
**I always try to make extra dough to make "crusties" which are just pie dough scraps, sprinkled with sugar and cinnamon and baked to crispy when pies are done.




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