flaky pie crust

 Laura Traxler

My Mom gave me this recipe ages ago, it’s the only one I make. 

This really is easy! So tender & flaky. 

Crisco Pie Crust

1 1/3 c. flour

1/2 t. salt

1/2 c. solid Crisco

5 to 7 or 8 T. ICE water

Preheat oven 425º

Combine flour & salt, cut in Crisco with pastry blender until uniform. Add ice water one T. at a time, stirring with a fork. Once dough starts to come together (not sticky) pat into a disc. Place on wax paper that has flour on it, roll out with extra flour on top. Once rolled, carefully roll back onto rolling pin and roll over pie dish, or just take the wax paper and flip it over the pie plate. Try and only roll the dough once as it will get tough after the first try. Prick the all over with a fork.

Bake 15 to 25 minutes until brown. Keep an eye on it. Cool. 

Enough for one open “pie” recipe (cream pies or tarts). Can be doubled for fruit pies.