PIE CRUST Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. All Purpose Flour
1/2 tsp. Salt
1/3 c. cool Shortening (In the summer I keep my shortening in the fridge for this reason)
3 1/2 tbs. very cool Water
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Directions: |
Directions:Measure 1 cup all purpose flour and sift into a bowl. Measure from sifted flour 1 cup flour and sift again. Stir in gently 1/2 tsp. salt and sift again (no need to measure this time). Measure 1/3 c. cool shortening. Divide the shortening in half and add half to the flour and salt mixture. Cut this into the flour and salt until it looks like cornmeal. Add the 2nd half of the shortening and cut it into the mixture until it roughly looks like small white peas. Measure 3 1/2 tbs. of very cool water. Add the water drop by drop to the flour and shortening while stirring with a spoon until they cling together in a ball. You do not have to add the whole amount. Once it starts to hold into a bowl, stop. Sprinkle some of the left-over sifted flour generously but not caked on top of a tea towel (this is not a terry cloth towel. I am referring to the cotton thin towels that are about the texture of diaper cloth). Dump the ball onto the floured cloth and sprinkle flour on your hands, over the ball and on a rolling pin. Roll out the dough sprinkling the pin with flour as needed, but the cloth should not need more flour as you roll. Roll the dough out until it will fit a 9 inch pan or whatever you are trying to place it on, then you can simply pick up the towel and turn it over into a greased, floured pie plate or surface.
Bake at 425 degrees until the crust is a light brown. |
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Number Of
Servings: |
Number Of
Servings:1 crust for 9 |
Personal
Notes: |
Personal
Notes: I used to make the worst pie crust in the world until I started using this recipe. You must follow the directions exactly. AND KEEP YOUR HANDS OUT OF IT.
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