Recipe History: When I married Jim, this recipe was one of the first recipes I got from my Mom! She gave it to me from memory.
Ingredients:
2 cups flour
2/3 cup shortening
1 teaspoon salt
5-6 tablespoons water (cold or iced)
Directions:
- Mix flour, shortening and salt with fork or pastry blender.
- Add water until consistency is such that the dough holds together, but it is slightly flaky.
- Divide in two, one section slightly larger than the other.
- Roll out on pastry sheet, floured board or waxed paper, trimming edges of crust to form a round shape.
- Use larger crust on bottom, fill with filling, cover with smaller crust.
- Press crusts together at pie pan edge, folding bottom crust over top if longer, and crimp edge.
- Brush top crust lightly with oil and bake according to pie directions.
- If the dough doesn't hold together, add just a sprinkle of water at a time until it does.
- Too much water will make the dough gummy. Don't over mix as that will make the crust tough.
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