Pam's pie crest

By á-49086

Not difficult to make

Ingredients

• inch one crust pie:
• 1/3 cup +1 tablespoon shortening or 1/3 cup lard
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 to 3 tablespoons cold water
• inch 2 crust pie:
• 2/3 cup +2 tablespoons shortening or 2/3 cup lard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 to 5 tablespoons cold water

Preparation

Step 1

Cut shortening into flour and salt mixture until particles are the size of peas. Sprinkle in water 1 tablespoon at a time. Tossing with a fork until all flour is moistened and pastry almost cleans the side of the of bowl. (1 to 2 teaspoons water may be added if necessary.)

Gather the pastry into a ball, shape into flattened round on lightly floured cloth covered board. For two crust pie divide pastry into halves and shape into two rounds) roll pastry 2 inches larger then invert it pie plate with floured stocking net covered rolling pin. Fold the pastry into quarters. Unfold and ease into the plate, pressing firmly against the bottom and sides. Use your knuckle to make the edge have a ruffled look.