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Pie Crust Recipe

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This recipe for Pie Crust, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Pinkert
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. vegetable shortening
2 c. all purpose flour
1 1/2 tsp. sugar
1 tsp. salt
1 egg
1/4 c. ice cold water
1 1/2 tsp. vinegar

Directions:
Directions:
Cut shortening into flour, sugar and salt with pastry blender or 2 knives until mixture resembles the size of small peas. In separate bowl, beat together egg, water and vinegar. Toss liquid gently with flour and shortening until mixture is moistened. Don't overmix or crust will be tough. Mold into ball. Chill at least 15 minutes.
Divide pastry in two balls. On lightly floured surface, slightly flatten the first ball. Roll from center to edge into 12" circle. To transfer to pie plate, fold crust in half and then in half again. Unfold into 9" pie plate. Trim to edge of pie plate. Repeat with remaining pastry ball for top crust.

 

 

 

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