Food recipes
The Best Pie Crust Ever
The Best Pie Crust Ever Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt water, bottled, generic Directions: *Use CRISCO shortenings ONLY. Sift together the flour & salt into a...
The Best Pie Crust Ever
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
Directions:
*Use CRISCO shortenings ONLY.
Sift together the flour & salt into a medium size bowl.
Add the butter flavor CRISCO.
Using your clean hands ONLY, mix together until small, pea-size pieces.
Add the cold water & mix until everything is moistened -- do NOT overmix!
On a floured board or table, knead 5-6 times as you would bread.
Form into a ball & SLAP.
Let rest 10-15 minutes.
Divide as needed & roll to desired size.
The LESS you handle pie dough, the BETTER!
This makes enough for 1, 10 inch, double-crust pie.
If making a single-crust, poke holes all over the bottom & sides, using a fork -- this will help prevent shrinkage.
This freezes very well.
*If using for a savory pie, such as pot pie or pasty, use regular CRISCO.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
Directions:
*Use CRISCO shortenings ONLY.
Sift together the flour & salt into a medium size bowl.
Add the butter flavor CRISCO.
Using your clean hands ONLY, mix together until small, pea-size pieces.
Add the cold water & mix until everything is moistened -- do NOT overmix!
On a floured board or table, knead 5-6 times as you would bread.
Form into a ball & SLAP.
Let rest 10-15 minutes.
Divide as needed & roll to desired size.
The LESS you handle pie dough, the BETTER!
This makes enough for 1, 10 inch, double-crust pie.
If making a single-crust, poke holes all over the bottom & sides, using a fork -- this will help prevent shrinkage.
This freezes very well.
*If using for a savory pie, such as pot pie or pasty, use regular CRISCO.