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Ingredients
| shortening - vegetable: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1/2 tsp |
| water: 1/2 cup (cold) |
Pie Crust IV
Credit: AllRecipes
User rating:
"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."
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Prep Time
10 min -
Cook Time
min -
Servings
8 serving(s)
Tags
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.