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Monday, November 30, 2009

Mamaw's Pie Dough

My kids think that their Mamaw makes the very best pie dough in the world.  Well they maybe a little prejudice but it is darn good!  Although if you watch her make it you would think that it is very easy.  She does not measure anything.  So when looking at the photos I will make the closest estimate on how much she used.  She did this so fast I did not have time to take a photo of her ingredients.  She is not very patient at 82 years old.  Plus she did not want her face in the pictures!



2/3 cup of Crisco (only this brand) in a bowl.




1 teaspoon of salt added.



Add in 2 cups of flour.




Work the crisco into the flour with a fork until crumbly throughout.  Crumbs should be pea size or smaller.  Then start adding very cold water to the crumbs, approximately 1/4 of a cup stirring.



The dough should be coming together, sticky but not too sticky.  Form dough into a ball and turn out onto a floured surface.




Start working dough into a flat round shape.



With slightly floured hands,




Flatten with palm of your hand, then





Roll out your dough with a floured rolling pin to desired thickness and round enough to fit into your pie plate over lapping.


Trim the crust around the pie plate and leave enough to crimp.





She uses a fork to press down the crimped edges, more for decoration.


Then she uses the fork to pork holes through the crust to keep it from puffing.



This is her finished pie crust!  Now fill it with any pie filling you like.


Mamaw's Pie dough

2/3 cup Crisco
1 teaspoon salt
2 cups flour
1/4 cup COLD water

Put Crisco in bowl, add salt and flour.  Work crisco into the flour until crumbly throughout.  Crumbs should be pea size or smaller.  Then add in the COLD water a little at a time,  stirring constantly.  If you feel you need more water, add a little until  you have a sticky consistency. The dough should be coming together, sticky but not too sticky.  Form dough into a ball and turn out onto a well  floured surface.  With lightly floured hands work dough into a large ball. Flatten with palm of your hand, then roll out with a floured rolling pin to desired thickness and round enough to fit over your pie plate over lapping.  Trim your pie crust around the pie plate leaving enough edge to crimp.  Now crimp your edges all around.  Be sure to poke some holes in the curst with your fork so that you will not have bubbles forming under the filling.




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