Updated Friday, November 2nd, 2007
Yield: This makes enough pie crust for one two-crust (9-inch) pie or two 9-inch shells.
Make a paste of 1/4 cup flour and 1/4 cup cold water and add to the above mixture quickly and lightly with a fork. Shape into a ball, cover the dough and chill thoroughly. When chilled roll the dough out on a lightly floured surface. With a little practice it is easy to make good pie crust, but if you are inexperienced, or in a hurry, the commercially prepared sticks make excellent pie crust too.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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