Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Crisco Pie Dough




Source of Recipe


nanamitchem






Recipe Introduction


This is the one Crisco had on their box many years ago. It never fails me.





List of Ingredients



• 3 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 1 cup Crisco (or any shortening)
  
• 1/4 cup butter
  
• 1/2 cup cold water
  






Instructions



1. Mix the salt into the flour. Use cold from the fridge shortening and butter and cut it into the flour; mix with a pastry blender or two kinves, until small chunks. Mix in the cold water just until mixed. If it is to dry add more water 1 tablespoon at a time. If it is to sticky mix in some more flour. Roll out on a lightly floured surface.
   
2. Yield: 3 pie crusts
   
3. Notes: I have found also over working it with your hands makes it less flakey and tough. I would recommend you make the dough at least 20 minutes before you want to roll it out. The moisture works through the dough better that way.