Thursday, April 22, 2010

Grama's Pie Crust

No pie crust is as a good as Grama Kay's... you can try and compare it with others, even Martha Stewart's and Test Kitchen's, and she still wins!

2 c. sifted flour
1 t. salt
3/4 c. shortening
5-7 T. ice water

Mix together flour and salt. Cut in half the shortening at a time. Add water and mix with a fork. Knead the dough until it sticks together. Part dough in half to make two shells. Roll out dough with flour. Put in pie plate and add filling.

For the French Silk Pie, you need to bake the crust first. Preheat the oven to 425 degrees. Line the pie crust with a double layer of foil and fill it with pie weights (I use pennies). Bake until light golden brown, about 25 minutes.