Altschul Recipe Database: Pie Crust
Recipe: Pie Crust
This is a Dessert Dish.
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2-1/4 cups sifted flour 1 teaspoon salt 3/4 cup fat 1/4 cup water
Sift flour with salt into bowl. Remove 1/3 cup flour. Cut fat into remaining flour with pastry blender, fork or two knives until the pieces are the size of small peas.
Mix 1/4 cup water with the 1/3 cup flour to form paste. Add flour paste to fat-flour mixture. Mix and shape into a ball; divide dough into two parts.
On a floured pastry canvas or board lightly roll a circle of dough 12″ in diameter and 1/8″ thick. Line pie plate; allow pastry to extend 1/2″ beyond edge. Turn edge under, flute with fingers. Prick pastry closely over bottom of pan. Roll remaining pastry in same manner as before, to a diameter of 8 inches. Cut circle into shapes and place on cookie sheet, sprinkle lightly with demerara sugar. Bake shell and wedges in hot oven (425°F) 12-15 minutes, or until brown.