- 2-1/2 cups flour
- 1 teaspoon salt
- 3/4 cup shortening
- 6 or 7 tablespoons of water
- waxed paper or pastry cloths
I have a confession to make. Pie crust
intimidated me for many years. I never
actually witnessed my own mother make pie
crust, and when my Granny made it, it seemed
to just magically appear on her rolling pin.
So many recipes were unavailable to me
though, as long as I avoided pie crusts,
that finally, I decided I would just learn
how to make it. That is when I discovered
the secret: The crust is easier to manage
when it is rolled out between waxed paper or
pastry cloths. Eureka! With this one
discovery, I have taken the pie crust bull
by the horns and made it my own. Pie crust
is fun and easy for me now. And if I can
tackle this small bit of culinary success,
believe me, everyone can.
First get out your trusty big bowl. Measure
the flour and salt into it. Stir it up, to
evenly distribute the salt. Measure the
shortening with a 1/4-cup measuring cup.
Scoop up a full quarter cup of shortening
and level off the top. Your fingers will get
messy. It is just a fact of nature, once I
accepted this, making pie crust got a lot
easier. Now scoop the shortening out of the
cup and plop it into the bowl of flour.
Measure the shortening again, 2 more times,
making 3/4 cup all together, be sure to
level off the top of it each time.
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