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Flaky Pie Pastry Donna Rickman March 2011
1 lb. crisco
5 cups flour
1 tsp baking powder
Mix the previous 3 ingredients until crumbly.
Add 1 cup 7-UP or Sprite
Depending on the altitude where you live
you may need more or less....7Up/Sprite
You can play and play with this - if it starts to get stiff, just add a bit (1 tsp at a time) more 7-up and mix, roll on a floured surface quite thin. Bake at the temperature required for your pie, and cover the crust with tinfoil before baking.
Place your pastry into the freezer for a few minutes before baking - Helps with shrinkage of the pastry shell.
You can freeze this recipe for a month.
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How many crusts does this make, Donna?
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Thos would make about 6 single layer 9=inch crust or 3 covered pies. I've been using this method for years minus the baking powder. A tablespoon of lemon juice by cup of water can replace the 7UP or Sprite. I consider it as a no-fail recipe.
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I use a spoon of vinegar in the cup of water.
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I'm going to give it a try! I use pop in my dutch oven baking and it comes out wonderful.
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I'm going to try this recipe. I used to make lots of pies, but,guess what-just the two of us anymore and we don't need the calories!
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what does a one lb of crisco measure out too, i dont have a scale , ty
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2 cups is 1 lb. Hope that helps
