"Hunger is the best sauce in the world."--Cervantes

Foolproof Pie Crust Recipe

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

Contributor:  
Contributor:  
Martha Maynard, daughter of Dewey and Elizabeth Hanson
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups flour, lightly spooned
1 T. sugar
2 tsp. salt
1 3/4 cup shortening
1/2 cup water
1 T. white or cider vinegar
1 large egg

Directions:
Directions:
In large bowl, stir together with fork, flour, sugar and salt; cut in shortening with fork or pastry blender until crumbly. In small bowl, beat together water, vinegar and egg; add to flour mixture and stir until all ingredients are moistened. Divide dough in 5 portions and with hands, shape each in flat round patty ready for rolling; wrap each patty in plastic or waxed paper and chill at least 1/2 hour. When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on lightly floured board or pastry cloth. Dough can be left in the refrigerator up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use.

 

 

 

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