Pie Crust

Photo: ZacAndAmber

From Swan Lake Christian Camp

Yield: 6 servings ( Serving Size: Pies )
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  • 6 cup(s) all-purpose flour (Sifted)
  • 2 1/3 cup(s) Shortening
  • 1 tablespoon(s) salt


  1. Cut shortening into flour until pea size chunks. May be refrigerated up to 6 weeks.

  2. As needed, add enough ice water to make 1.75 cups of mix to make it moist.

  3. 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.

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