2 c Flour
1 ts Salt
2/3 c Crisco
5 tb Ice water (up to 7)
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.
Yields
1 Servings