Perfect Pie Crust

I’ve only made pie crust two times in my life. The first time I used this recipe and it was the BEST crust I’ve ever made. The second time I tried something from the Betty Crocker Cook Book and it was nothing like the first…

So here it is, the perfect pie crust:

“Kelly’s Mom’s Crust”

4 Cups of flour, mix with 1.5 Cups of Crisco and .5 teaspoon of salt using a pastry cutter till it resembles coarse crumbs (about a pea size).

In separate cup, mix 2.3 Cup of VERY cold water (this is the key) with .5 Cup of flour.

Pour HALF of the paste mixture into the dough. Mix with pastry cutter, adding small amounts of the paste mixture until dough is sticky, yet still flaky looking (resembles flaky bisquick biscuit dough!) Do not overwork the dough and do not use your hands. It will make the dough too tough. You will not use all of the paste mixture.

Heat oven to 375.

Remove 1/3 of the dough mixture. Put on floured surface and slowly roll out with floured rolling pin. Start in the middle at first, not rolling all the way out. Once you’ve pushed the dough out a ways, then roll from halfway in to the outer edge, rotating around until you’ve pushed it out in a circle a little larger than your pie plate.

Put your pie plate upside down on crust, trim edge, leaving 1/2 inch extra. Turn pie plate over, fold dough in half, and set in pie plate, unfold. Put in fridge.

Use about 1/2 of the remaining dough in the bowl to make the top crust, using the same process.

Once filling is added and pie is made, put in oven at 375 for 20 minutes (cover edges with foil). Then remove foil, and cook at 300 for 20 minutes or until golden brown.


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