PERFECT PIE CRUST (from the R.S. Daytime Meeting Demonstration)

2 cups Flour

¾ cup Crisco

1 tsp. Salt

6 T. Cold Water

1 T. Vinegar, added to water


Combine flour, Crisco and salt.  Blend thoroughly with pastry blender.  Blend until there is no flour showing in the mix.  Add water / vinegar combination gradually while mixing with a fork.  Be sure to add all the water / vinegar combination even if it looks too sticky.  This will give the dough the consistency that is needed to roll out and pick up easily.  Roll out to the right size on a floured board or pastry sheet.  If the recipe calls for a pre-baked pie crust, bake at 425 degrees until slightly brown.


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