Cooking Wright

Pie Crust


2 cups flour
1 cup shortening
1 teaspoon salt
1/3 to 2/3 cup water


Mix flour, shortening and salt together with hands until crumbly. Slowly sprinkle small amounts of water until all flour is moistened and dough almost cleans side of bowl. Divide dough in half. Roll one half of dough on floured board, flipping crust over each time you roll. Fold in half and carefully place in pie tin. Place filling and cover with remaining rolled out crust. Cook according to directions of filling.

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