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Never-Fail Pie Crust Recipe

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This recipe for Never-Fail Pie Crust, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Fry & Viola VanHeulen
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
1 1/4 cups shortening
1 1/2 tsp salt
5 T water
1 T vinegar
1 egg, slightly beaten

Directions:
Directions:
Stir flour and salt. Cut in shortening until mixture resembles cornmeal. Mix water and vinegar and add to flour mixture. Sitr well and roll into a ball. Cut into quarters and roll each into a ball. Dough may be frozen for later use. When ready to use, thaw dough, then roll ball on a floured surface. Place in pie pan. Trim edge and fill. If two-crust pie, repeat process. Flute crust edge. Cut steam slits in top of two-crust pie. Bake according to directions for the filling being used. Makes 4 single crusts.

Personal Notes:
Personal Notes:
Heritage Recipe: Betty's husband, Charles, was Aldersgate's first full-time appointed pastor. Viola was a charter member of Aldersgate.

 

 

 

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