Robb’s Flaky Pie Pastry

  • on November 18, 2008
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Ingrients & Directions

1 1/3 c All-purpose flour
1/2 ts Salt
1/2 c Crisco
3 tb Or 4, ice water

Blend flour and salt together in large mixing bowl. Blend Crisco into
flour mixture using pastry blender until mixture resembles a
combination of coarse meal and peas. Add ice water one tablespoon at
a time, tossing mixture lightly with a fork to combine. When mixture
can be compressed easily with a fork, enough ice water has been
added. Form pastry mixture into a flat disk and wrap tightly in
plastic wrap or waxed paper. Pastry may be refrigerated until ready
for use. Roll between two sheets of waxed paper to 1/8-inch
thickness. If pre-baking for non-baked filling, bake at 425 degrees
F. for 12 minutes. Yields one 9-inch pie shell.

1 Servings

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