Description:

Great Pie Crust for any pie

Source:

Mary Woodhouse

Serves/Makes:At least a few pies.

Ingredients

• 6 cups (1425 ml) all-purpose flour
• 1 package vegetable shortening
• salt to taste
• 2 tbsp (30 ml) brown sugar
• 1 tsp (5 ml) baking powder

Preparation

• Mix all ingredients by hand with pastry blender.
• Store until needed.
• Approximately 2 to 3 cups (700 ml) of pie crust mix are needed for each crust (therefore 4 to 6 cups (1425 ml) for a double-crust depending on how thick you like your pastry).
• For every 2 cups (475 ml) of mixture add 1/4 cup (60 ml) water.
• Mix together and roll out on floured surface.
• Put in pie pan and crimp edges as desired.
• Baked shell: 425 degrees (225 C.) for 12-15 minutes
• Double-crust: 425 degrees (225 C.) for 40-50 minutes

Comments

Mixture should be stored in air-tight container. Keeps very well for a long time.