Tis The Season for good pie crusts
GrandMa and Mama made great pies big pies. They were a major part of most summer dinners and especially Thanksgiving, and Christmas. My wife has got into the habbit for a very ling time of buying pe...
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The only recipe I use, love the crust!
2 cups flour
1 tsp. salt
3/4 cup Crisco (only Crisco will do)
5 - 6 Tbs. water
Blend the crisco into the flour and salt with a pastry blender until it almost holds together. Add water a tablespoon at a time until dough is smooth and holds together. This is all done by hand. Form into a ball. Divide in half for the two crusts. Pat each into a disc, press lightly on counter top where you will be rolling it, moving it around just to lay down a bit of a film from the dough, then flour the surface, lay the dough on the counter and flip, then roll out with a floured rolling pin. Doing this will prevent the dough from sticking to the counter. I always save the trimmings, reroll and fill a square with some jam and bake.
2 cups flour
1 tsp. salt
3/4 cup Crisco (only Crisco will do)
5 - 6 Tbs. water
Blend the crisco into the flour and salt with a pastry blender until it almost holds together. Add water a tablespoon at a time until dough is smooth and holds together. This is all done by hand. Form into a ball. Divide in half for the two crusts. Pat each into a disc, press lightly on counter top where you will be rolling it, moving it around just to lay down a bit of a film from the dough, then flour the surface, lay the dough on the counter and flip, then roll out with a floured rolling pin. Doing this will prevent the dough from sticking to the counter. I always save the trimmings, reroll and fill a square with some jam and bake.
