INGREDIENTS AND DIRECTIONS:
Mix 2 cups sifted flour with 1 teaspoon salt in mixing bowl. Put 1/3 cup of this flour and salt into a small bowl and mix in 1/4 cup of water to form a paste. To the remaining 1 2/3 cups of flour add 2/3 cup Crisco. Cut in Crisco until pieces are size of peas. Add flour paste to Crisco - flour mixture. Mix thoroughly until the dough comes together and can be shaped into a ball. Roll out. This makes 2 pie crusts - can be stored in refrigerator. For one crust, above method, use the following measurements - 1 1/2 cups flour, 1/2 teaspoon salt. For paste 1/4 cup flour, 3 tablespoons water. Using remaining 1 1/4 cups flour and 1/2 cup Crisco.
January 30th, 2007 by ravi
Filed under: Crust Pie Recipes |
Other Similar Pasta Recipes -Fried Pies (Crust) STRAWBERRY PIE (Peach Or Raspberry) Ruth’s key lime pie Ruth’s Key Lime Pie Excellent Pie Crust
Filed under: Crust Pie Recipes |
Other Similar Pasta Recipes -
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