Ok girls, I have revised my pie crust recipe and have tried it twice to make sure. The original recipe does not make enough dough for 2 pies, just a little short, so I have increased a little. Also, as Staci has been telling me it is HARD to do. Well......not any longer! Another change, when you roll it out between paper, use saran wrap instead of wax paper. It will not stick. This is easy....... Have fun!
PIE CRUST
2 3/4 cup flour
1 t. salt
1 1/4 cup Crisco shortening (cold)
6-7 T ice water
Mix flour, salt and Crisco together with pie cutter or fork, add water to make loose ball.
Divide dough in half and place between two sheets of saran wrap. Roll out to pie size.
Take off top sheet of saran wrap and place dough over pie pan, remove the bottom sheet and
push in pan to fit. If you are making a one crust pie that you need to bake before adding
filling, use fork to make holes in dough. Bake 400 degrees between 20 and 30 minutes.
Check to make sure not to over cook. Should be LIGHT brown. If in doubt, take out of oven
and remove a piece of the edge. If it is doughy, not done yet.
Cool and add filling.
There is a little more flour in this recipe than the first one so it won't be so sticky to work
with. I use Crisco stick shortening and just keep it in the refrigerator so it is ready to use.
Put water in a cup and add ice cubes to get the ice water.
