Betty Crocker Pie Crust

By KSmitherman

This All-American pie crust recipe makes that classic, old-school pastry that will give any filling that yum-tastes-like-Grandma-made-it touch.

Ingredients

• inch One Crust Pie:
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon Crisco or 1/3 cup lard
• 2 to 3 tablespoons cold water
• Inch Two Crust Pie:
• 2 cups all purpose flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons Crisco or 2/3 cup lard
• 4 to 5 tablespoons cold water
• Inch One Crust Pie:
• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup Crisco or 1/4 cup plus 3 tablespoons lard
• 3 to 4 tablespoons cold water
• Inch Two Crust Pie:
• 2 2/3 cups all purpose flour
• 1 teaspoon salt
• 1 cup Crisco or 3/4 cup plus 2 tablespoons lard
• 7 to 8 tablespoons cold water

Preparation

Step 1

Measure flour and salt into bowl and mix.

Cut in Crisco thoroughly.

Sprinkle in water, 1 tablespoon at a time, mixing with a fork until all flour is moistened and dough almost cleans side of bowl. 1 to 2 teaspoons of water can be added if needed.

Gather dough into 1 ball for a single crust pie and 2 balls for a double crust pie.

Shape each ball into flattened round on lightly floured board.

Roll out and place in pie pan. Trim overhanging edge of pastry.