Pie Crust Simplified....

3, 2, 1

Remember that.  It's about 3 parts flour, 2 parts lard, 1 part water.  It really IS that simple.

The recipe that I use for a two crust pie is 2 C flour, 2/3 cup Crisco, 1 t salt, and 4-5 T water.

So here's what I do...throw all the cool doodads out the window and do this totally by hand.

First, spoon your flour in the jar/container to fluff.  Flour settles and compacts.  So turn it over and fluff it first.  Then spoon flour into your measuring cup and pour into your mixing bowl.  Keep fluffing between spoon fulls.

Throw in your salt and mix.

Then spoon in your Crisco and either using a pastry knife thing (looks like brass knuckles, but not brass and much sharper!) or use two knives criss crossing til you have crumbles.

Slowly mix in water that you've iced down.  It needs to be COLD.  Really cold.

Mix a little water in at a time and stir til you have dough that leaves the sides of the bowl and is sticky.

Divide in two.  (I shape mine into a ball and divide)

Shape one piece into a ball.  Turn on to a lightly floured surface.  Gently press using a hand as guide to hold it together.  Flip as needed and dust with flour.  Press down to about 1/2 inch before breaking out the rolling pin.

Then, use your rolling pin to apply just a bit of pressure moving from the middle out.  Don't grind your pie crust down!  GENTLY!  Middle to outside in all directions.

Once it's thin enough, fold it so you can move it easier.

Place into pie plate.  Fill as needed.  Repeat whole process for top.

It's NOT rocket science, but it IS an art.  Good news?  My stepdaughters can do it with minimal instruction. You can too!!!  (updated with pictures 2013Jan2)

Happy pie making!