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Saturday, September 29, 2012

Pie Crust

Pie Crust (For a 9-inch double crust)

Sift together:
2 cups all-purpose flour
1 teaspoon salt

Then add and cut in with a pastry blender until it resembles coarse crumbs:
2 /3 Cup plus 2 Tablespoons Crisco shortening (you can use other brands but Grandma swore by Crisco)

Add and stir in with fork just til moistened:
1/3 cup COLD water

Roll and fit half of the dough into a pie plate; handling as little as possible so as not to make the crust tough. Fill with filling of your choice and top with remaining crust that has a few slits cut to allow for ventilation. Before placing top crust on pie moisten edges of bottom crust around edge to help the two layers of crust bind together. Cut top layer a bit larger than bottom to fold under and then form edging with finger tips. Bake at 425*F for 50 to 55 minutes.

My Grandma NEVER chilled the dough or let it rest. She went straight from mixing to forming the crust and it ALWAYS turns out flaky and delicious.

Another note: if you want to avoid the deep browning on the top crust after about 40 to 45 minutes place a piece of aluminum  foil loosely over the top and continue baking. You can also do this over baking hens and turkeys during the Holiday's to keep them from getting too brown. 

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