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"The belly rules the mind."--Spanish Proverb

Pie Crust Recipe

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This recipe for Pie Crust is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
2 c. Crisco
1 c. ice water
Directions:
Directions:
Cut the shortening into the flour with a pastry blender until it is mealy. Add water and mix lightly with the hands. Add water until dough sticks together. Break off a piece about the size of a fist and roll out on waxed paper.
This will make two crusts. You can roll them out, put them in pie pans, wrap well and keep them in the freezer until ready to use.
Personal Notes:
Personal Notes:
Aunt Mildred, my dad's oldest sister, was a country cook in Heavener, Oklahoma. Her pies were the best! I remember that on one of her last visits to my dad's house, she spent an afternoon making pie crusts that they could keep in the freezer. I hate to admit it, but Crisco shortening is the secret to a great crust.

 

 

 

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