Home

Pie Crust

(for double crust 9 inch pie)

  • 2 cups all purpose flour
  • 1 tsp salt
  • 3/4 cup Crisco
  • 5 tablespoons cold water
  • 1 can cherry pie filling (21 oz)
  1. Heat oven to 425 degrees
  2. Mix flour and salt in bowl.  Cut in Crisco using pastry blender until all flour is just blended in to form pea-sized chunks
  3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
  4. Divide dough into two parts.  Press between hands to form two 5 to 6 inch pancakes
  5. Flour rolling surface and pin lightly.  Roll dough for bottom crust into circle and trim 1 inch larger than upside down pie plate.
  6. Loosen dough carefully.  Fold into quarters. Unfold and press into pie plate.  Trim edge even with pie plate.
  7. Add filling.  Moisten crust edge with water
  8. Roll top crust the same way and lift onto filled pie.  Trim 1/2 inch beyond edge of pie plate.  Fold top edge under bottom crust.  Flute with fingers or fork.  Cut slits or design in top crust or prick with fork to allow for escape of steam.
  9. Bake at 425 until golden brown (about 30 minutes)

Option:  Make 2 unfilled baked crusts.  Thoroughly prick bottom and sides  with fork (50 times) to prevent shrinkage.  Bake at 425 until edges become light brown (10-15 minutes)

~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~ ~^~