Pie Crust

2 cups all-purpose flour
1 teaspoon salt
2/3 cup cold shortening
5 1/2 tablespoons cold water

Mix flour and salt thoroughly, cut in shortening and add a little water at a time, mix lightly until dough holds together to form a ball.
Place in refrigerator for 15 minutes, this will improve handling and crust quality.
Roll out on parchment paper or floured surface to a thin sheet that will fit on pie baking dish.
Add filling (like sliced apples with cinnamon, butter and sugar), roll out top crust , cover pie, flute edges, cut a few air slices in top and bake at 400* for 25 to 30 minutes.

Grandma Fuller had this one saved from a Golden Crust flour bag (circa 1950s?). I couldn’t find anything to link to so they could receive credit…

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