WetLeather Recipe Database - food for bikers

Name:	Basic Pie Crust	Contributor:	Dave Uebele
Description:	Pie crust	Posted:	1998-01-05
Key words:	pie, crust	Category:	Other
ID:	399	Updated:	2006-01-09 07:17:49
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) water
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. Roll out. 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.
Equipment:	rolling pin