Thursday, February 13, 2014

Sandy's Never-Fail Pie Crust

2 cups flour
1 tsp salt
2/3 cup + 2 Tb Crisco
6 to 7 Tb ice water

With fork, mix Crisco and flour by mixing 1/2 the Crisco in, and then the other half.
Add ice water until dough forms a ball, mixing as little as possible. Chill in the refrigerator.
Makes 2 single or one double crust. You can wrap this in Saran Wrap and freeze.

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