The PERFECT Pie crust!

One thing my mom is known for is her amazing pie crust. She currently has about 10 homemade apricot and peach pies packed in the freezer. Of course whenever we come to visit there is a warm pie waiting for us. Usually Jared and I go home together but this time I was alone and thus I ate 3/4 of a pie all by myself within 3 days ("a la mode" of course). Lets just say I gained a few pound while I was home. 

So this pie crust is absolutely amazing. It is flaky and light and melts in your mouth! The recipe comes from a Crisco cookbook that was printed in 1973. Apparently my great grandmother was an amazing baker and inspired my mom to follow in her footsteps. My great grandma gave my mom a copy of this cook book back in the day. Since then my mom has picked up various copies at Goodwill thrift shops. She NEVER passes up an opportunity to buy one. 

At first glance you know this crust is going to be good with a title like "A perfect pastry every time!" Along with the fact of course that this crust is made with CRISCO! 

So there are two recipes: Single Crust OR Double Crust

You would of course use the single crust for things like lemon meringue or pumpkin pie. The double crust for most other fruit pies or even chicken pot pie.

Single Crust
1 1/3 cups flour
1/2 teaspoon salt
1/2 Crisco
3 Tablespoons cold water

Combine flour and salt in mixing bowl. Cut in Crisco with a pastry blender (or two forks or knives) until the mixture is uniform. Should be fairly course. Sprinkle with water, a tablespoon at a time and mix with fork. When all water has been added work dough into a firm ball.

Use a pastry cloth or floured board and roll out the dough to 1/8 inch thick and 1 1/2 inches larger than the pie plate. The easiest way to transfer the dough from the pastry cloth to the plate is to fold it in half and then place it in the plate and fold it back over. Then trim the edges. Prick the dough with a fork a few times before baking to make sure it doesn't bubble.

To Bake without filling: Bake at 425 for 10-15 min.
With Filling: refer to recipe for specific pie

Double Crust
2 cups flour
1 teaspoon salt
3/4 cup Crisco
1/4 cup water

Follow the instructions from above except divide the dough in half before rolling it out. For baking with a double crust follow the baking instructions for whatever pie you may be baking. For example (Apple pie: bake at 400 for 30-40min).