Pie Crust

aka Plain Pastry
This recipe is for choosy pie crust people. Many arguments have started on pie day over second class crusts.

Ingredients

  • 1 cup Crisco or butter*
  • 3 cups flour
  • Up to 7 Tbsp. water
  • 1 tsp. salt

Directions

  1. Cut Crisco into flour and salt with pastry cutter until size of small peas.
  2. Remove 1/3 cup flour mixture and add water slowly, adding just enough to make the dough malleable, but not too pasty. Return the removed flour mixture and mix.
  3. Knead with hands until the mixture comes together. Divide and roll on a floured board.
  4. Bake according to directions of desirable filling for the crust.

Makes enough for a double pie crust

*It is much debated, but I prefer to make the crust with butter because it is much easier to work with, but some feel it loses the flakiness. Gramma would say there is no substitute for Crisco. If you are trying to keep it vegan-friendly, Crisco is the way to go.