2 ½ cups flour
½ cup cold crisco
½ cup cold butter
1 Tbsp white sugar
¼ tsp salt
About 8 Tbsp ice water
Blend dry ingredients. Cut butter and crisco into flour mixture until mixture gets a sandy texture. Add ice water until just moistened. Divide into two crusts. Form balls and roll out (only once) from center to edges. Flip into pie tin, trim. Can be covered with saran wrap and frozen for later use. Bake at 425 for 10-15 minutes.
(ripped off from hannah)
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