Pie Crust

The parchment paper can be scraped off and saved.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup crisco
• 1 teaspoon lemon juice
• 1/2 cup ice water (you may need more or less depending on type of flour and weather.

Instructions

1. Mix lemon juice with ice water.
2. Put flour in large bowl. Add salt and Crisco.
3. Cut crisco into flour, a little at a time, making sure to keep the pastry cutter floury to avoid build-up.
4. Take half of the dough and squeeze it into a ball.
5. Place dough on a sheet of 15-inch wide parchment paper. (wax paper is not wide enough). Cover dough with parchment or wax paper (wax paper lets you see the dough) and press dough down.
6. Pound dough with a rolling pin in all directions until 1/2 inch thick.
7. Remove parchment paper from top, with bottom parchment paper still attached, flip dough into pie pan.
8. Trim dough until about 1/2 - 3/4 inches of dough overhand the rim of the pie plate.
9. Tuck dough under the edge
10. Press edges up as shown in photo below.
11. Flute the edges as shown in photo below.
12. After 15 minutes of cooking, use pie protector,

Servings

Makes two single bottom crusts or one double crust.

Ginny's Recipe