Wednesday, September 26, 2007

Pie Crust (for the pumpkin pie:) from the kitchen of Pat Anderson

2 C. Flour
1 tsp. Salt
1 C. Shortening
1/2 C. Water

Combine the flour and salt. Cut in the shortening and mix until it looks like fine crumbs. Stir in water until it forms a ball (this is the part where you don't want to mix it too much or it will not be so flaky and light, I think;). Divide in half and shape, wrap in plastic and refrigerate for 4 hrs. Makes a top and bottom crust, or 2 bottom crusts for pumpkin pie!!!

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