Pie Crust

Susanne Delisle

I always get compliments on crust and this is my go-to pie crust for everything crust related. I don’t use shortening often because it is unhealthy, but this is one of the few times I use it. I also only use Crisco. I have no problem with generic products, but there are some things I won’t use them for and shortening is one of them.

2 C Flour
3/4 C Crisco, regular or butter
3/4 tsp. salt
4 Tbsp. ice cold water

1. Whisk flour and sat together.
2. Cut shortening in until mixture looks like coarse meal. I use the sheeting method with my hands. It’s easier if you google how to do it instead of me writing a page long description that might not make sense.
3. Make a well in the center of the mixture and put the water in the well. Mix the water into the mixture until mostly combined. Form into a ball, then divide ball in half. Try not to overwork the dough or it will be tough.
4. Sprinkle flat surface with flour and roll out one crust at a time. Use as you need.

p.s. If you only need one crust, you could still make both and roll out the the second crust and freeze it in a pie pan. If you don’t want to do that, the measurements would be…

1 C flour
3/8 tsp. salt, (a shallow 1/2 tsp)
3/8 C shortening, or 6 Tablespoons
2 Tbsp. ice cold water

Follow directions above

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