Pie Crust
From Swan Lake Christian Camp
Yield: 6 servings ( Serving Size: Pies )
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Ingredients
- 6 cup(s) all-purpose flour (Sifted)
- 2 1/3 cup(s) Shortening
- 1 tablespoon(s) salt
Preparation
- Cut shortening into flour until pea size chunks. May be refrigerated up to 6 weeks.
- As needed, add enough ice water to make 1.75 cups of mix to make it moist.
- Roll out and place in pie pan. Makes 6 (1 crust) pies.
December 2011
This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.
Pie Crust Recipe at a Glance
- COURSE: Pies/Pastries
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