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Instructions |
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Preheat oven to 425 degrees. Sift flour before measuring, spoon lightly into measuring cup and level without shaking or packing. Combine flour and salt in a mixing bowl. With a pastry blender, cut in crisco until uniform - mixture should be fairly coarse. Sprinkle with water - a tbsp at a time - toss with a fork. Work dough into a firm ball with your hands.
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Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 and 1/2 inches larger than inverted pie plate.
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Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate - fold under to make a double thickness of dough around rim and flute with fingers or fork.
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For a single crust baked with filling - bake according to time and temperature recommended for filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425 degrees for 10-15 minutes or until brown as desired.
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Originally Submitted
12/30/2011
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