Pie Crust

Posted on by Haschaeffer

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PIE CRUST

  • Servings: 8
  • Difficulty: medium
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From Dad’s notes made while watching Mama make a pie

Ingredients

  • 1 c flour
  • 1/3 c shortening
  • pinch of salt
  • 2 to 2-1/2 Tbsp cold water

Directions

  1. Sift flour, add shortening and salt.
  2. Use pastry blender (or fork) to mix until coarse with some pea sized balls. Slowly add water and thoroughly mix until dough holds shape.
  3. Form dough ball and roll out from center until dough is 1/8” thick.
  4. Carefully place in 8″ or 9” pie tin, crimp edges.
    5. “Say a prayer and hope it comes out right.”

This was Mama’s basic standard for a flaky, light pie crust. I never have luck doubling this recipe. For a double crust pie I just make two singles.

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