GRANDMA B's PIE CRUST
recipe from Josephine Schiess Bruderer
Blend with a pastry cutter:
1 cup shortening (Kelly uses butter flavored Crisco)
2 cups flour
2 tsp sugar*
dash of salt
4 TBS milk - add with a fork
Shape w/waxed paper into a ball (can be made ahead and refridgerated)
Divide in two
Roll out onto a floured pastry cloth
Makes a double crust
* omit sugar if making a savory pie (ie: chicken, clam etc...)
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