2 c Flour
1 c Shortening
1/4 ts Salt (mix in with flour)
4 tb Ice water (up to 6)
This is a rich crust. It’s the one my grandmother taught me to make. If
it’s too rich, reduce the shortening to 2/3 cup. Handling this dough takes
practice.
Preparation: In a medium size mixing bowl, cut the shortening into the
flour/salt mixture in two parts. When the mixture is crumbly and coarse,
add ice water just until the mixture forms a ball.
Divide the dough in half. Place in refrigerator until you are ready to roll
it. If the dough is sticky, rub just a little flour well into the dough.
Form into a round and place between two sheets of waxed paper. Roll the
dough from the center outward until the round measures 1 inch larger than
the desired size pie pan.
Remove top layer of waxed paper, invert crust onto pie pan. Press gently
into the pan, trim, and flute edges. Finish as desired.
This recipe makes two 8 – 10 inch one crust pies, or 1 double crust pie.
Yields
1 Servings