Pie Crust Revisited

I was just pulling up the link to the wax paper pie crust trick when I saw the comment from Sally asking for the recipe. Sorry, Sally! The recipe I use is pretty standard and comes right out of the Fanny Farmer Cookbook.

1 1/2 C all purpose flour
1/2 C shortening
dash of salt
5 T cold water

Cut the shortening into the flour/salt with a pastry blender, then add the water. The recipe says to add it one T at a time, but I usually put it all in at the same time and stir it up with a fork.

Now then, after the feast we had today, there will be no more pie in my immediate future. I’m a little nervous about Wednesday, but I’m going to try to take care of what I ate today tomorrow and Tuesday… :)