Friday, July 5, 2013

Pie Crust

Recipe from: Kay Ferguson (via BH&G), adapted by Christa Platt


Single crust:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 Tablespoons cold water (Christa uses a fraction of this to make it flaky!)

Double crust or lattice-top:
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water (Christa uses a fraction of this to make it flaky!)

Sift flour and salt.
Cut in shortening till pieces are size of small peas.
Sprinkle water over, 1 Tablespoon at a time, tossing mixture after each addition. 
Form into ball; flatten on lightly floured surface.
Roll 1/8 inch thick from center to edge. 

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