Pie Crust
  • 1 1/3 cup AP flour
  • 1/2 tsp salt
  • 1/2 Crisco Stick
  • 3 Tbsp cold water
  1. In medium bowl, combine flour and salt.
  2. Using electric mixer cut in Crisco until flour mixture forms pea-size chunks.
  3. Sprinkle water, 1 Tbsp at a time.
  4. Toss lightly with fork until dough forms ball.
  5. Press dough ball between hands to form pancake.
  6. Flour dough lightly, then roll into circle between sheets of waxed paper on dampened countertop.
  7. Peel off top sheet.
  8. Place pie plate upside-down at center of rolled dough; trim crust 1 inch larger than pie plate. Flip crust into pie plate, remove other sheet and press crust to fit.
  9. Fold edge under and flute.
  10. Throughly prick bottom and sides 50 times with a fork to prevent shrinking.