Perfect Pie Pastry Crust
"The flakiest and tenderest ever!"
- 1/2 c. Crisco
- 1 1/2 c. sifted flour
- 1/2 tsp. salt
- 3 Tbsp. water
Mix four and salt in bowl. Cut Crisco into flour with pastry blender or two knives until pieces are the size of peas. Blend together 1/4 c. of this mixture and 3 Tbsp. water. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough hold together. Shape into a a round flat mass.
On a lightly floured board, roll circle of dough and 12" in diameter and 1/2" think. Place dough in pie plate. Tip: to move the dough without 'breaking' it, fold it in half one way, then 1/2 way again. Lift this and you can put the 'point' of the fold right in the center of the pie plate and unfold so it's even all around. ~Shawna Nero Newton
Trim edges 1/2" beyond edge of plate. Fold edge under and flute. Prick small holes closely on bottom and sides of pastry. BAke in a hot oven (425) for 12 to 15 mins. or until brown.