"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Perfect Piecrust Recipe

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This recipe for Perfect Piecrust, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Heller
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C. flour (not instant or self-rising)
1 T. sugar
2 tsp. salt
1 3/4 C. solid vegetable shortening ie. crisco ( do not use oil, lard, margarine or butter)
1 T. white or cider vinegar
1 large egg

Directions:
Directions:
Mix flour sugar and salt in large bowl. Cut in shortening until crumbly. In small bowl, beat together with a fork, 1/2 cup water, vinegar and egg. Combine two mixtures until moistened. Divide dough into 5 portions, shape into flat round patty for rolling. Wrap in plastic or waxed paper and chill for at least 1/2 hour. Makes 2- 9 inch double crusts and one single crust. When ready to roll, lightly flour both sides of patty. put on lightly floured board or pastry cloth. .cover rolling pin with stockinet and rub in a little flour. Keep pastry round. Roll from center to 1/8 inch thickness and 2 inches larger than piepan. Fold in half or quarters, transfer to pie pan. Press with fingers to remove air pockets, flute edges and put in filling.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandma Heller used this recipe and always baked at 400 degrees. Dough keeps about 3 days in refrigerator, or it can be frozen until ready to use.

 

 

 

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