This crust is flaky, buttery and good enough to eat alone.
Pie Crust Iv
There's no magic ingredient in this pie crust recipe, it has the same ingredients as 99% of other recipes out there.
Recipe Summary Pie Crust Iv
My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.Ingredients | Recipes Using Pie Crust
½ cup vegetable shortening
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold water
Directions
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Info | Recipes Using Pie Crust
prep:
10 mins
total:
10 mins
Servings:
8
Yield:
1 pie crust
TAG : Pie Crust Iv
Dessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,
