|Name:||Basic Pie Crust||Contributor:||Dave Uebele|
|Key words:||pie, crust||Category:||Other|
|Ingredients:||Per crust (top or bottom); double the amounts for both.
2 c flour
1/2 tsp salt
1/3 c Crisco or lard (give or take)
|Preparation:||Use a pastry cutter or a couple of knives to mix in the crisco until its in small chunks.
Add water in small increments while stirring with a fork until the "dough sticks together in a ball". I think officially 2 tablespoons but I typically need to use more. If it gets too wet, add a little more flour.
For the bottom crust, bake for a few minutes with some dried beans in the bottom to keep the bottom crust in place. Then remove the beans and add the filling.
Add top crust, bake.
|Notes:||Suggested as a substitution for the bisquick topping in Randall Mietzner's Homemade Chicken Pot Pie
The style Randall mentions is more a biscuit/dumpling style, where the biscuits will tend to float on top and back into a crust. Either works and is yummy. The biscuit style is perhaps a little easier then making the pie style crust since you don't need a rolling pin or the hassle with the bottom crust.