Where does the time go?

Sunday, March 8, 2009

Country Cooking Recipe

Crust is the key to a good pie. It must be flaky.
After 38 years of pie-baking, this is my crust recipe. If I have used it to bake 1 pie....I have used to bake a thousand.
2 2/3 cups all-purpose white flour (any brand)
1 tsp. salt
2 tsp. of sugar (optional)
1 cup white Crisco shortening
Just enough cold water to make a rollable dough
Mix flour, sugar & salt. Add 1 cup Crisco, taking a knife & cutting into the flour until there are several chunks of shortening instead of a big lump.
Mix at low speed until the chunks are even more broken up.
Do not mix much as mixing makes a tough crust.
Starting with 1/2 cup cold water, mix, adding more water a little bit at a time until the desired consistency is reached. Do not mix much as mixing makes a tough crust.
Roll out on floured surface.

This makes a 2-crust cobbler, a large 2-crust pie or 2 single crusts.

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