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Old 02-21-2002, 05:04 PM   #1
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Pie Crust

2 cups flour
1 teaspoon salt
3/4 cup Crisco
4 tablespoons cold water

1. Combine first three ingredients. Cut the shortening into the flour making very fine pieces.

2. Spirnkle in water one tablespoon at a time until the flour is all moistened.

3. Gather the dough into a ball using your hands. Cut the dough ball in half since theis recipe makes 2 crusts.

4. Flatten the dough on a floured surface and roll out a round shape.

Hint: If you moisten your counter-top, you can place wax paper down, flour it lightly, roll out the dough, and thenlift it up and gently place the crust over the pie pan.

Yield: two eight-inch pie crusts

Hint: Do not handle the dough too much. (Just the opposite of bread). Over-handling and re-forming of dough causes a tough, not flaky pie crust.

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Old 02-22-2002, 02:05 AM   #2
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pie crust

Really nice recipe. I just printed it.

Eileen
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Old 02-22-2002, 10:06 AM   #3
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Thanks for your response, Ellen. I hope you have great success with your pie crust.
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Old 02-22-2002, 11:35 AM   #4
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You are very welcome. I love pie and know I'll have success.

Eileen
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Old 02-22-2002, 12:03 PM   #5
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I've never made my own pie crust - I guess this is a good time to start!!!! Thanks for the recipe. It doesn't look hard but I have always been afraid to "bake".
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Old 02-23-2002, 01:16 AM   #6
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Don't be afraid to bake...it's one of the easiest things to do and fun besides!
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Old 02-28-2002, 09:23 PM   #7
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I get great complements on my pies, quiches, and home made pot pies...and I'll tell you my secret ( Shhhhh!) Pillsbury refrigerator pie crusts! Never the frozen kind! Flute the edges, get fancy with lattice , go all out on the fillings and toppings.....!!!!! Sit back and enjoy the compliments!
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Old 03-01-2002, 11:37 AM   #8
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I want to be like Norma. If I made mine from scratch I'm afraid everyone would
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Old 03-02-2002, 08:35 AM   #9
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Yes, I swear by those Pillsbury crusts and have used them for many years! I don't have the patience for making pie crusts, and these are so easy to keep in the refrigerator. I especially like them for fried pies - cut out with a drinking glass, put in about a teaspoon of filling, fold over and seal with a fork and fry or bake - roll in cinnamon sugar and plan on making MANY of them, cause people pop them into their mouth like peanuts. One of the best desserts you can serve and not a bit of trouble:) Carol
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Old 03-02-2002, 08:46 AM   #10
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What a great idea! We're always having some sort of potluck luncheon at work, and that sure would be an "easy to serve for a crowd" dessert! I keep the Pillsbury crusts on hand at all times! And it's not that I can't make a good pie crust myself...but I've served a homemade crust, and Pillsbury at the same family dinner, and no one could tell which was which...Shoot, even Emeril thinks their ok! He was whipping up a pie last week, explaining "baking blind" and mentioned you could even use one of the good quality refrigerated crusts! LOL!
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