216 And 3 4 Pie Crust

  1. The Chicken Lady

    2 c. flour
    1 tsp. salt
    3/4 c. shortening
    6 tbsp ice water

    Cooking Instructions

    1. In a large bowl, mix flour and salt. 2. With a fork, cut shortening into the flour and salt mixture until small, coarse crumbs form. 3. Add 6 tbs cold water, one at a time, mixing with one or two stirs after each is added so that the water is distributed evenly. You may have to add a tablespoon or two more of water if the dough doesn't hold together; it is also possible to need fewer than six (this will depend on the humidity in your kitchen). Tip: Too much water and too much mixing makes a tough crust. 4. Form two balls of dough to make two pie crusts. 5. Roll each ball out on a floured surface. 6. Place in glass pie baking dish, fill as desired, and bake according to filling recipe directions until crust is golden brown.

    Note: Sprinkle granulated sugar onto the crust surface before baking for a sweet addition to your fruit pies. Try this crust with your favorite custard filling.


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  1. speckledhen
    Made this pie crust and it was fabulous! It is flaky and tender and easy to do, good directions, too. I will now make my own crusts because of this recipe! Yum!
  2. DuckLady
    Flaky, salty and easy. Just alter the fat used to the dish you are preparing and you cannot go wrong with this recipe. Great for fruit pies and pot pies!

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