Note: This recipe came off a Crisco can years ago, and I am not sure that if it is still included on the label. Mother passed the recipe and technique down through the family. It is the best pie crust I have ever had – light, flaky and delicious. It looks simple, but you have to have the right touch to make it like Mama.
Ingredients
2 ¼ cups flour
1 cup Crisco
1/3 cup water
1 tsp salt
Directions
Measure two cups of flour into a large mixing bowl, add salt, and mix. Cut in shortening with a pastry cutter until well blended. Add the remaining ¼ cup of flour to the water and stir well. Add this mixture to the flour/shortening and mix until it forms a ball. Cut the dough in half, roll out using extra flour if needed, and work into pie pan.
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