Ingredients:
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Directions:
Sift flour into bowl, add salt. Remove 1/3 cup and set aside. Cut Crisco into remaining flour (it may resemble corn meal, or it may resemble Crisco). Add water to remaining flour with fork and gently blend into flour-Crisco mixture. If it is very moist, place in refrigerate for 15 minutes. Roll out on floured surface (add flour to rolling pin as well). If sticks or falls apart, you can press it all together and try again. Generally, use 2/3 for bottom crust and 1/3 for top crust.
For Cream or meringue pies:
Prick bottom several times with fork (this is called docking), crimp edges (folding extra up under), and bake at 425 until golden (5 to 10 minutes). If you wind up with a hole, dip finger in water and press until 'glued' together.
For baked pies or cobbler:
Do NOT dock the crust. Add filling. Wet crust edge. Fold top piece of dough and cut a design. Open and place on top, pressing edges into bottom edge. Crimp and bake. |
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