"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Perfect Pie Crust Recipe

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This recipe for Perfect Pie Crust, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Dirksen
Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
1 tsp salt
1-1/4 cup shortening OR 1-1/3 c.butter

1 egg
1 T. Vinegar
4-5 T. cold water

Directions:
Directions:
Mix flour and salt together. Cut in shortening or butter with fork until looks like small peas. Mix egg, water and vinegar in separate bowl then add all at once to dry ingredients. Lightly mix.If dough seems too dry, you may need to sprinkle a little more water over dough. Don't over-work dough. Form into two balls and roll out on lightly floured surface. Makes a 10 inch double pie crust

Personal Notes:
Personal Notes:
I've used this recipe since 1969 and my pie crusts always turn out flaky. The vinegar and egg make the difference.

 

 

 

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