"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

Pie Crust Recipe

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

Contributor:  
Contributor:  

Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Flour
3 tsp. Salt
1 c. Shortening
5 T. Water
(I like to use Crisco)
1 tsp. Vinegar
1 Egg

Directions:
Directions:
Mix flour and salt together and cut in shortening with a pastry blender. Mix water, egg and vinegar; add to flour. Mix with a fork - do not over blend. Sprinkle countertop with flour (or use a pastry cloth). Divide pastry into 4 pieces and gather into a ball. Roll one at a time in a little flour, and carefully roll into a circle about 1/8" thick, turning pastry over as you roll. Place into a pie tin. Avoid stretching. Trim edge.

Number Of Servings:
Number Of Servings:
4 crusts
Personal Notes:
Personal Notes:
Flatten pastry with your hands before rolling. Use a light touch and do not overwork. You want a flaky crust.

 

 

 

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