Add enough water...

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.
 
My aunt's pastry recipe. It always came out perfect.

1/2 cup Crisco
1/2 teaspoon salt
1 1/2 cups all-purpose flour
4 to 6 tablespoons water

Sift salt and flour together. Cut in Crisco. Stir in gradually "just enough water" to hold the mixture together. Divide in 2 parts and roll out separately to form upper and lower crusts for one medium-sized pie.
 
My aunt's pastry recipe. It always came out perfect.

1/2 cup Crisco
1/2 teaspoon salt
1 1/2 cups all-purpose flour
4 to 6 tablespoons water

Sift salt and flour together. Cut in Crisco. Stir in gradually "just enough water" to hold the mixture together. Divide in 2 parts and roll out separately to form upper and lower crusts for one medium-sized pie.
Simple is always the best.
 
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