Pie Crust

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  • 1 ½ cups flour
  • ½ cup shortening
  • ½  teaspoon salt
  • ¼ cup water


  1. Combine flour and salt, cut in shortening until mixture resembles small crumbles. Add water, a little at a time, mix into workable dough (use more water if needed). Divide dough in half, roll out a top and a bottom half of crust on a floured board.
  2. If blind baking, preheat oven to 450 degrees and bake for about 8 minutes or until a light golden brown.

Editor’s Note: Butter bottom of your pie crust, it seals so the filling doesn’t seep through the crust.

Editor’s Note: Put foil around pie edge to ensure that the pie crust edge will not overcook.

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