This a recipe from Rubette Hebert but the method is from Rhonda LeBrun.
Put flour, salt and shortening in container with tight lid and shake vigorously until you have pieces about the size of rice.
Stir in the water with fork and roll out between sheets of wax paper or plastic wrap.
This makes one crust so if you need a top for a fruit pie then you will need to double the recipe.
Place in pie dish and crimp the edges. Add your favorite filling and bake. If the pie doesn't need to be baked then you will need to prick the bottom with a fork and bake at 425 til browned. Let cool before adding filling.
Originally Submitted
6/5/2011
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