Pie Crust

2 C flour

1 tsp salt

2/3 C lard or 3/4 C Crisco  ( I prefer lard it makes a flakier crust)

5 -7 Tbsp cold water (or 7-Up)


Cut shortening into flour and salt until mixture resembles coarse corn meal.  Using a fork, stir in water 1 Tbsp at a time until the mixture clings in clumps.  Knead only until smooth (do not over knead)  Roll 1/2 of dough to 1/8 inch thickness and place in pan.  Roll second crust in the same way.

To keep edges from burning trim the dough 1 inch away from the pan and fold it under making it thicker.  Then flute it with your fingers not a fork.


Speed tip:  Using a large bowl multiply this recipe 6 -10 times and do not add the water.  This makes a pre-mixed pie crust mix that will remain stable in your cupboard for many months.  To use just mix 3 C of mix for each double crust pie and add water.