Perfect Pie Crust Recipe
This is from an old church cookbook that my grandmother had. It's a great, simple recipe that can be used to help a little girl make her first pie. I've made single-serving pies in muffin tins, tarts, meat pies (after the pie is sealed you can make a braided edge to make it look pretty). Just be very careful not to work the dough too much or it will quickly become stiff.
Ingredients
- Makes 1 9" crust
- 1 c. flour
- 1 tsp. salt
- 2/3 + 2 Tbsp. Crisco
- 4 Tbsp water
- Makes 2 9" crusts
- 4 c flour
- 2 tsp salt
- 2/3 c plus 2 Tbsp. Crisco
- 1/4 c. water
- Makes 2 8" crusts
- 1 1/2 c. flour, sifted
- 3/4 tsp. salt
- 3 Tbsp. water
- 1/2 c. plus 2 Tbsp. Crisco
Directions
- There weren't any instructions with this recipe, just basic pie crust mixing. Make sure your water is ice cold and the Crisco can be chilled as well. The original recipe did say must use Crisco, but there was never any explanation given. Make sure you don't work the dough too much, and add the water slowly, since you often don't need as much water in baked products during muggy or wet weather.
- If you need to bake it as a shell, just pop it into a 400F oven for approximately 10 minutes until it's golden and flaky.
Adding to Planner
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