No Fail Pie Crust
Why I Love This Recipe
This recipe was published in the Tulsa World a few years ago and its the only pie crust recipe I've used since then. You'll notice it makes two crusts and I've never tried cutting it in half to make just one. You can always have one crust in the freezer if you aren't making two pies, or it's a good recipe for a double crust pie.
Submitted by: "Esther Williams"
Ingredients You'll Need
2-1/4 cups all purpose flour
1 scant teaspoon salt
1/4 cup cold water
3/4 cup to 1 cup Crisco shortening
Directions
Mix salt in with flour. Remove 13 cup of this to another small bowl and blend in 1/4 cup cold water to make a paste. Set aside.
Using a pastry blender, cut shortening into the remainder of the flour and salt mixture until well blended. Add the flour-water paste to this and blend well. Form into two balls.
On a well-floured flat surface, roll out one ball, turning once whil rolling until pastry is one inch wider than the pieplate. Scoot sides down, fold edge under and crimp. Bake at 350 degrees for 20 minutes, until light golden. Let cool before filling.
