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- Combine flour and salt in a medium mixing bowl. Cut in Crisco with a pastry blender till mix resembles coarse meal. Sprinkle water proportionately over surface; stir with a fork till dry ingredients are moistened. Shape dough into a ball till smooth. Roll 1/2 of the pastry to 1/8 inch thickness on a lightly floured surface. Roll the pastry around the rolling pin starting at the edge of the pie plate; unroll the pastry. Work the pastry with your fingers so no air in between plate and pastry leave 1/2 inch over hang. Add in filling as desired in recipe. Roll the remaining pastry into circle moisten the edge only of the bottom pastry with water.
- By dipping your finger into water and going around the edge. Roll crust on the rolling pin and place on top of the pie. With 2 fingers flute the edge then trim off excess with a sharp knife. Cut slits in the crust to allow steam to escape. Bake till golden, about 30-40 min. Yields pastry for 1 9-inch double crust or possibly lattice top pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 172 | 61% |
| Total Fat 19.52g | 24% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 6.42g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 33mg | 1% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.08g | 0% |
| Protein 3.23g | 5% |
