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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Never Fail Pie Crust Recipe

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This recipe for Never Fail Pie Crust is from The Cooks Palate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups flour (stirred in bag, then spooned out)
1 Tbsp sugar
2 teaspoons salt
1-3/4 cups shortening
1 Tablespoon vinegar (white or cider)
1 large egg
1/2 cup ice water, 7-up or apple juice
Directions:
Directions:
Stir together flour, sugar and salt with a white whip. Cut in shortening. Combine vinegar, egg and water, then pour a small amount at a time into the flour mixture, working it in with a fork. Divide into 4 ziploc bags and chill 2 hours before handling. Knead lightly and roll out onto floured board. Roll out and place into pie pan. Flute the edges. Fill if shell is to be baked with contents. If shell is for pudding pie, prick all over with a fork. Bake at 450 degrees for 12-15 minutes. If margarine is used instead of shortening, only use 1/2 teaspoon salt.

 

 

 

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