Friday, Aug 26, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Pie crust

11/2 ~cups flour~

1/2 ~teaspoon salt~

1/2 ~cup (generous) Crisco~

3 ~tablespoons ice water~

Chill flour, salt, and Crisco. Blend ingredients thoroughly, cutting with pastry blender or food processor. Add ice water and toss gently after each tablespoon. Roll and fit into 8 or 9-inch pie pan. Bake at 425 degrees with weights for 8 minutes; remove weights and bake 8 more minutes or until lightly browned.

Source: Janet Esch, first-place blue ribbon in blueberry pies and Best of Show ribbon for pies, 2003 Lucas County Fair

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