Saturday, November 20

Homemade Pie Crust

So easy and it tastes WAY better than store bought!

Makes two 10-inch pie crusts

2 2/3 cups flour
1 tsp salt
1 cup Crisco
8-10 tbsp cold water

Sift flour, and stir in salt with fork.  Cut Crisco into flour mix until large pearl size clumps form.  Stir in gently 8 tbsp water with fork until completely mixed in - add additional 2 tbsp of water if it seems too dry.  Using your hands, form a large ball of dough but do not over work the dough.  Cover with plastic wrap and chill for 20 minutes.

Remove from fridge, and divide dough in two.  Roll out on floured surface until its about 1/8 inch thick.  Place rolled dough in pie pan and press down lightly so that it forms to pan - trim edges as needed and reform trimmings and roll out again for decorations if desired.  Or sprinkle with cinnamon and sugar and bake as described below for a tasty treat.

If you have a recipe that you need to pre-bake the crust for, bake at 425 for 15 minutes until golden.

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