Perfect Pie Crust(Makes 2)
Perfect Pie Crust(Makes 2) is an easy dinner. Made with 1 tsp salt, 2/3 c. vegetable shortening (oil will not work), 2 c. flour (self-rising) and 3 to 6 tbsp. cold water, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cut shortening into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular.
Add cold water, a little at a time.
Mix quickly and evenly through the flour until the dough just holds together.
Roll half the dough to about one-eighth inch thickness.
Lift edge of pastry cloth and roll crust onto rolling pin.
Line pie pan, allowing 1/2-inch crust to extend over edge.
Add filling.
Roll out top crust, making several gashes to allow escape of steam.
Place over filling allowing top crust to overlap lower crust.
Fold top crust under the lower and crimp edges.
Bake at 425Β° for 35 minutes.
π· Perfect Pairings
Complete your meal with these
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