Pastry for 2 crust pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Salt |
| ⅔ | cup | Crisco |
| 5 | tablespoons | Ice water (up to 7) |
Directions
Spoon flour lightly into cup. Level off. Sift flour and salt together in bowl. Cut in Crisco with pastry blender until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently with fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball.
Divide. Roll out each half on a lightly floured pastry cloth.
To bake pie shell: Roll out pastry and place in pan. Prick dough generously with a fork. Bake at 425 degrees for 12 to 15 minutes or until crust is lightly browned.
NOTES : This is the best pie crust recipe I have ever found. I use Butter Flavor Crisco.
Recipe by: The Elsah Landing Restaurant Posted to MC-Recipe Digest V1 #375, by Diane Lamere <dlamere@...> on Wed, 15 Jan 1997.
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