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Pie Crust with Vinegar Recipe

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This recipe for Pie Crust with Vinegar, by , is from The Krueger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Joyce
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 Cups AP Flour
2 tsp. Gran. Sugar
1 tsp. Salt
2 Tbsp Vinegar
1 Egg
1 1/3 Cups Crisco
8 Tbsp Ice Water

Directions:
Directions:
Makes 2 - double crust 9" pies.

In large mixing bowl, cut shortening into flour until resembles coarse cornmeal. Sprinkle salt and sugar over flour/shortening mixture. Beat egg in small bowl and add to flour/shortening mixture. Using the flat mixer paddle, add the ice water to flour mixture, 1 tbsp at a time. Mixture should cling together but not be sticky. Turn out on floured board and knead 3 or 4 times.

Divide dough into 4 pieces. Then each 1/4 into half and roll out between 2 pieces of wax paper which has been lightly floured to 9" pie pan size.

Add filling then roll out second piece for top. Place top crust on top of filling and crimp sides with fork which has been dipped into cold water. Brush top of pie with soft margarine and sprinkle lightly with granulated sugar. Prick top crust with fork to vent pie while baking.


Number Of Servings:
Number Of Servings:
2 double crust pies
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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