Pie Crust

Basic Pie Crust

2 c flour
1 tsp salt
2/3 cup crisco shortening
6 -7 T cold water

Measure flour and salt in a bowl.  Use a whisk to mix thoroughly and remove any lumps.  Add shortening, using a fork, cut the shortening in and continue to mix until mixture has small lumps (about size of peas).  Add  6 T water, mix with large spoon gently only until water in incorporatated into mixture.  If very dry, then add last tablespoon of water.  DO NOT OVERMIX!!  Shape into a ball, use a knife to cut in half.

To roll out, lightly flour a clean surface.  Use a floured rolling pin and roll gently from middle out, flipping and flouring several times.  Remember, a crust need not look perfect, you can always patch your holes once in the pan.

I have used a mixture of half butter, half crisco, but I think an all crisco shortening tastes best.

This is the recipe my mother and grandmother taught me over 40 years ago.