Phyllis’s Pie Crust



Phyllis’s Pie Crust
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This recipe makes a 9-inch double-crust pie. Adapted from “Betty Crocker’s Picture Cookbook”
Phyllis’s Pie Crust
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe makes a 9-inch double-crust pie. Adapted from “Betty Crocker’s Picture Cookbook”
Ingredients
  • 2 cups King Arthur white flour
  • 2/3 cup , plus 2 Tbsp. more Crisco
  • 4 Tbsp. water
Servings:
Units:
Instructions
  1. In a large bowl, knead together flour and Crisco. (Do not ignore the two extra Tbsp. of Crisco!). Carefully add water one Tbsp. at a time. Using a fork, work the water into the dough.
  2. Divide dough in half. Cover work surface with generous amount of flour. Using a rolling pin, work dough outward so it makes a circle that will fit into your pie pan. Do not roll pin back and forth as it will break the dough. Place dough into pie pan and discard extra dough.
Recipe Notes

Phyllis recommends using slightly more dough for the top crust.

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