Friday, November 14, 2008

Aunt Angie's Pie Crust

This is the recipe Angie used to make three pie crusts. When I asked if they were for 9" pies, she got really disgusted with me for asking, as if there were any other size, so I think that's what they're for. Actually, I think she got disgusted that I would ask such a silly thing because from her perspective, you use as much as you need and either freeze the rest or make something else (like cinnamon roll-up-thingies) with the left-overs.

3 cups flour
1 cup shortening
1 1/2 tsp salt
7-8 T ice water

I just wanted to note that I'm putting this here for anyone who wants it, but I personally prefer a shorter dough made from a combination of butter and shortening :-)

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