butter flavor Crisco (or 1/2 cup Crisco and 1/2 cup butter)
1/4 tsp.
kosher salt
Ice water
Instructions
With a pastry blender, cut flour, salt, Crisco &/or butter together until it resembles course crumbs. Refrigerate crumbs for at least 4 hours. (This mix will keep indefinitely in the fridge or freezer so it can be made well in advance.)
When you're ready to roll out the crusts, drizzle ice water by the tablespoon over the butter/flour mixture. Gently mix the water in. Repeat until dough is just moist enough for it to hold together. Divide dough in two. Roll out to desired size. Bake according to your pie recipe.
Crust will be tender and flakey.
This recipe makes enough dough for two 9 inch, single crust pies or one duel crust pie.
Author's Comments
This recipe came from my grandmother. If she's ever made a bad pie crust, it's never been during my lifetime.
Instructions
With a pastry blender, cut flour, salt, Crisco &/or butter together until it resembles course crumbs. Refrigerate crumbs for at least 4 hours. (This mix will keep indefinitely in the fridge or freezer so it can be made well in advance.)
When you're ready to roll out the crusts, drizzle ice water by the tablespoon over the butter/flour mixture. Gently mix the water in. Repeat until dough is just moist enough for it to hold together. Divide dough in two. Roll out to desired size. Bake according to your pie recipe.
Crust will be tender and flakey.
This recipe makes enough dough for two 9 inch, single crust pies or one duel crust pie.
Author's Comments
This recipe came from my grandmother. If she's ever made a bad pie crust, it's never been during my lifetime.
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