Pies

Basic Pie Crust

  • 3 1/4 cups Flour, all-purpose
  • 1 teaspoon Salt
  • 1 1/2 cups Vegetable shortening
  • 4 to 5 tabspoons Water, ice

    • Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 Tablespoon at atime, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough intwo and put the second half back in therefrigerator. For each crust, roll thedough out on the floured surface into acircle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe. Yield: Two 9-inch crusts.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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