My Grandma's Pie Crust
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 double pie crust
- Serves:
- 8
ingredients
directions
- Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
- Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
- This recipe will make a 9-inch double pie crust.
- If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
- To use, flour a clean counter top and rolling pin.
- Divide the dough with one piece being slightly larger.
- Mix in a little more flour in the larger piece.
- Begin to roll it from the middle out on the counter.
- Try to keep it circular and continue to roll it until it is big enough.
- Transfer pastry into a pie pan; press down and cut off excess with a knife.
- Mix the trimmings into the other smaller piece of dough; repeat the process.
- Fill your pie.
- Transfer the rolled dough to the top.
- Seal the dough, cut off excess pastry, and make slits (normally).
- Bake according to pie directions.
- Cut trimmings into strips and sprinkle with cinnamon and sugar.
- Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.
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RECIPE SUBMITTED BY
<p>I live in Minnesota (brr) and enjoy cooking, reading, and relaxing. My real name is Brianna so feel free to call me by that name. I have just finished my first year of college. Looking forward to cooking over the summer :)</p>
<p>Also, if you were wondering about my username that is because whenever I sign up for a site that requires a username this is what I would use (since it is unique and when I first came up with it I was reading Tom Sawyer). I guess I could change it but I haven't.</p>