Pies

Pie Crust

  • 3 cups Flour, all-purpose, unbleached
  • 1 cup Shortening
  • 1 teaspoon Salt
  • 10-12 tablespoons Water, cold

    • Makes 2 - 10" pie crusts.

    Measure dry ingredients into a large bowl. Add ahortening, cut shortening into flour using a pastry belnder, continue blending until there are small beads of mixture.

    Add cold water slowly, 2 TBS at a time. Use only enough water to hold flour together into a ball.

    Turn out onto floured surface, knead slighttly until you get a smooth ball, cut ball in half.

    Roll out to acircle slightly larger than the pie tin.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Dubois of Loysville, PA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!