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Reply to "Old-fashioned, lard-filled flaky pie crust recipe?"
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[quote=Anonymous][quote=Anonymous]2 cups of flour, 1 teaspoon of salt, 2/3 cups of Crisco, 5 to 7 tablespoons of ice water. Sift flour and salt together in a bowl. Cut in Crisco with a pastry blender until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water 1 tablespoon at a time. Toss gently with fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball. Divide in half. Roll out each half on lightly floured surface. Makes a double crust for a 9-inch pie. This crust has never failed me.[/quote] This sounds like my moms recipe, she always used crisco for pie crusts. I think the texture is different with crisco vs butter. You can mix the two half and half if you want the crisco texture with butter flavor [/quote]
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