Four Ingredient Pie Crust |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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One of the simplest and flakiest pie crust ever. My mom taught me how to make this when I was little and people love it. When I got older I found out that wax paper dusted with flour makes it easy to transfer. Most people work WAY too much flour into their crust. The key is just enough that its not super tacky. Ingredients:
2 cups all-purpose flour |
1 cup shortening or 1 cup lard |
1/2 cup water |
1/4 teaspoon salt |
extra flour |
Directions:
1. Mix together salt and flour.
2. Blend in shortening until crumbling.
3. Add water and mix to form a ball.
4. Roll in flour to coat (lightly).
5. Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick).
6. Cut out your crust and transfer to pan.
7. Use a fork to poke holes in bottom of crust before filling or baking.
8. Bake at 350°F 10-15 minutes unless filled.
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