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Pie Crust (no-fail!) Recipe

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This recipe for Pie Crust (no-fail!), 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:  
Myra Jo Abbott, daughter of Archie Hanson
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Crisco
3 c. flour
1 tsp, salt
1 egg
1 1/2 tsp. white vinegar

Directions:
Directions:
Sift flour and salt together. Using a pastry blender or two knives, cut Crisco into flour/salt mixture until consistency of corn meal. Break egg into glass measuring cup, and add enough water to equal 1/2 c. together. Add vinegar to egg/water mixture, then mix well into flour mixture. Divide into 3 parts, wrapping each in wax paper. (makes 3 9" crusts.) Refrigerate for 30 min. MUST!
Preheat oven to 450. Roll out on lightly floured surface. Place in pie plate and bake 7-10 min., to brown for cream pies. For double crust pies, fill, then bake.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Can be refrigerated up to three days before rolling out into crusts.

 

 

 

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