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Pie Crust Recipe courtesy of Mimi
Pie Crust
1 1/2 cups flour
3/4 tsp. salt
1/2 cup Crisco
3 TBSP. water
Mix flour and salt together. Cut in the Crisco with either two knives or a pastry blender until Crisco and flour resemble small beans. Then gradually add water and, with hands, mix with flour/Crisco mixture until dough is soft and will clean the sides of the bowl when swooped around it. Roll out between 2 piees of waxed paper until large enought to fit a 9-inch or 10-inch pie plate. Pull off top piece of waxed paper, pick up by the other piece and turn pie crust over in pie pan and remove the 2nd piece of waxed paper. With both hands, work around the pie crust until there are no air bubbles in bottom and up sides - kinda pinch edges to flute.
If you are making a fruit pie - pecan pie (or any kind that you cook the filling and crust all togher,) take narrow strips of foil and cover fluted edges of crust to prevent over browning. If you are making a custard pie - lemon - chocolate (or any kind that you cook the filling separate from the crust) Bake at 425 degrees about 10 - 15 minutes and you don't need to cover the edges. |
