Recipe

Flakey Pie Crust Pasty Recipe

Add Step-by-Step Photos	Suestonebender / All my dishes 1 year, 7 months ago Mrs. Rob gave my mother this wonderful pastry recipe when she was first married back in the 1950's. It's one of our family heirlooms, having past through 2 more generations since it was first handed down, and having come through generations before t... More Prep:15m Cook:45m Servings:8	Suestoneben
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Ingredients

1/2 lb. or 1 cup shortening

1/2 tsp. salt

1/2 cup boiling water

3 cups sifted flour

Directions

Mix together and put in fridge to cool. Be careful not to use too much flour.

When you're ready to use, split into two even-sized balls of dough. Roll out on a lightly floured board to avoid having the pastry stick to your rolling pin. Be careful not to overwork the dough so that it doesn't get tough.

Drape one crust over pie plate and fill with the ingredients of your choice. Use your finger to moisten the edge of the lower crust before placing the top one on. It will help hold the edges of the two together better. Top with the second crust. Use your thumb and forefinger to pinch the edges of the upper and lower crusts together all around the pie. Use a fork to poke steam holes into the upper crust in a few places to prevent the ingredients from boiling over the edges.

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Comments

kismet 1 year, 7 months ago said:
OK,I have tried every rolled pie crust I can find,I'm just not a good hand at it,but will give this one a try. Thank-you for the recipe