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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Piecrust Recipe

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This recipe for Piecrust is from The Mitchell/Mays Family Cookbook, 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:  
2 cups sifted plain flour
1 teaspoon salt
2/3 cup crisco
5 - 6 Tablespoons COLD water
Directions:
Directions:
Mix together the flour and salt. Cut in crisco to size of peas. Sprinkle in a little water at a time while mixing with a fork. Add enough water to hold dough together when pressed. Divide dough in half. On floured surface, roll out bottom crust one inch larger than the 8" or 9" pie plate you are using. Ease crust into pie plate. Roll out top crust. Trim crust. For a one-crust pie shell, bake at 425º for 15 minutes.

*This is my "go-to" pastry I use for everything.

 

 

 

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