Posted by ehme on November 16th, 2007 in baking, desserts

 Print ME!

This recipe is printed out on a regular piece of paper, and it is printed from email.  My email address is my college email address, and the date is just after I met my now husband.  Apparently I wanted to impress him with my baking ability, but I was a horrible baker.

2 Crust Pie

• 2 cups flour
• 1 tsp salt
• 2/3 cup plus 2 T. shortening
• 4-5 T. cold water

mix flour and salt, cut in shortening thoroughly.  Sprinkle in water, 1 T. at a time until all the flour is moistened and dough almost cleans side of bowl; 1 or 2 T. water may be added if necessary.  Gather dough into 2 balls; shape into flattened round.  roll out on lightly floured board; roll dough 2 inches larger than inverted pan.   Place in pan; add filling and then top crust.

For one crust pie, halve ingredients.

My Mom’s notes:

Sometimes the dough is easier to work with if you wrap the rounds in plastic wrap and refrigerate for about an hour.

If you use a food processor to mix the pie crust make sure that the shortening and water are very cold.  I refrigerate it for some time.  Also, only use 2/3 cup shortening in the recipe.  Seldom have to add as much water so watch carefully.

If you are making a 1 crust, baked pie shell–prick bottom and sides of crust with fork.  Bake at 475 for 8-10 minutes.

Handle as little as possible to make the flakiest crust.

Good luck.

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I guess it worked.  I have been married for at least 80 years now.