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Pie Pastry

(by Cherie Burns)


2 1/4 c. sifted floor

1 t. salt

1/4 c. water

3/4 c. Crisco

Sift flour and salt together.

Take 1/3 c. of flour out and mix with the water into a paste.

Cut the Crisco into the flour with a pastry blender or two knives until the pieces are the size of small peas.

Add the flour paste to the flour-Crisco mixture.

Mix until the dough can be shaped into a ball.

Divide into two parts.

Roll each crust about 1/8-in. thick and place in a 9-in. glass or metal pie pan.

Preheat oven to 425.

Bake 10 - 12 minutes if filling the pie later, or follow the instructions for a pie with filling.


(Read The Importance of Pie, the story that accompanies this recipe.)

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