Pie Crust

[lanco]

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.

[cookies140]

Really nice recipe. I just printed it.

Eileen

[lanco]

Thanks for your response, Ellen. I hope you have great success with your pie crust.

[cookies140]

You are very welcome. I love pie and know I'll have success.

Eileen

[kitchenelf]

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".

[cookies140]

Don't be afraid to bake...it's one of the easiest things to do and fun besides!

[Norma]

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!

[kitchenelf]

I want to be like Norma. If I made mine from scratch I'm afraid everyone would

[Carol7368]

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

[Norma]

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!