In my opinion one of the most important parts of making a good pie is the crust. For some reason many people think that pie crusts are too hard or too time consuming to make. Really, making a good crust is not that hard. Our family has a pie crust recipe that has been passed down for several generations. The recipe is based on proportions, so it is very easy to adjust the recipe to make more crust if needed.
Mimi’s Never Fail Pastry
1 C flour
1/2 C Crisco
1/4 C Water
1/2 tsp salt
Sift together flour and salt. Cut shortening into flour using pastry blender. Add water and mix with a fork until all of the dough sticks to the fork. Roll out on a floured board. For recipes that call for a pre-baked crust bat at 400 degrees about 10 minutes or until pastry begins to lightly brown.
A double recipe makes 3 crusts.
If you don’t successfully get it into the pie plate, wad it up into a ball and roll it out again — as many times as necessary. The crust will still be tender and flakey.
Trick for getting it into the pan, roll the dough-jelly roll style before transferring it to the pie pan.
This also makes a good snack cut into strips and either baked plain or topped with sugar and cinnamon.
To make a chocolate pie: Bake crust, fill with Aunt Ruby’s Chocolate Pudding, top with either meringue or whipped topping.