Mrs. V
1st Lieutenant
- Joined
- May 5, 2017
Pie Crust recipe
Mae Scott Webster c. 1890
Yields 2 crusts:
1/2C shortening or lard
1 1/2 C flour
1/2 tsp baking powder
1/4tsp salt
Blend ingredients together, add enough water until,pastry rolls in a ball. Dry mix can be kept in a ziplock bag in the fridge for several months.
This makes by far the flakiest crust I have ever had on a pie. Be sure not to overwork the dough.
Mae Scott Webster c. 1890
Yields 2 crusts:
1/2C shortening or lard
1 1/2 C flour
1/2 tsp baking powder
1/4tsp salt
Blend ingredients together, add enough water until,pastry rolls in a ball. Dry mix can be kept in a ziplock bag in the fridge for several months.
This makes by far the flakiest crust I have ever had on a pie. Be sure not to overwork the dough.