Mom's Amazing Pie Crust

 Paula's Pecan Pie

aka: Grandpa Ballou's pie crust!!

1 cup flour

Scant ½ cup Crisco (shortening)

½ tsp. salt

¼ cup COLD water minus 1/2 TB

1/2 TB chilled white vinegar

 

Put flour and salt in bowl.  Mix with a fork.  Take your fingers and “cut” the shortening into the flour by running the flour and shortening together between your thumb and fingers of one hand until the mixture looks like small peas.  Add the water one Tablespoon at a time moving the flour/shortening mixture around with a fork until it sticks together.  Put the dough into a ball and place it on a lightly floured surface.  Roll out the dough to fit a 8-9” pie tin.  If you are going to bake the pie with a filling in it, pour the filling in and bake.  If you are going to bake the pie crust FIRST and then fill with a pudding filling, bake the pie crust at 425 for exactly 10 minutes.

 This recipe makes one bottom crust.  If you would like a top crust, you need to double it.

THIS IS GRANDPA BALLOU’S PIE CRUST RECIPE!!!!!