CRADY’S Pie Crust
(for double crust pie)
2c. all purpose flour
1t. salt
3/4c. butter flavor shortening
5-6T ice cold water
Mix flour and salt in a bowl and “cut” in the shortening with a pastry blender or with tips of fingers until the mixture resembles coarse cornmeal.
Drizzle the ice water into the mixture one tablespoon at a time until it becomes incorporated and coheres.
Do not overwork this mixture.
Turn out onto lightly floured surface and shape into two discs. ( If not using immediately, wrap each disc and place in the freezer)
Roll out to desired size.
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CRADY’S Strawberry Rhubarb Pie
2c. fresh, washed strawberries, cut into 3/4 inch pieces
2c. fresh, washed rhubarb, cut into 3/4 inch pieces
1 1/4c. sugar
1/3c. all purpose flour
1/8t. salt
1/4t. strawberry schnapps
Mix all together and place in a pastry lined 9 inch pie plate.
Dot with 2T. unsalted butter
Cover with additional pie crust.
Cut steam vents into decorative pattern.
Turn top crust over the bottom and crimp edges decoratively.
Bake at 425 degrees until juices run clean and bubbly.
If edges of crust are browning too quickly, place a foil cover over them.
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