Directions: |
Directions:combine flour, salt, and sugar, cut in shortening. In a separate bowl, add egg and vinegar and beat well. Then add to flour mixture. Add ice water to dough one tablespoon at a time ( up to 3-4 tbsp) mixing after each addition, stop adding water when dough forms into a ball when lightly pressed together. Shape the dough into 2 flat rounds.and wrap in plastic wrap. Chill for at least 30 minutes.
Lightly flour counter top. Dust both side of the flats. Start with your rolling pin in the center of the dough, roll one direction away from yourself pressing lightly as you roll. Turn the dough one quarter turn and place rolling pin in the center of the dough once more. Roll away from yourself again. when you have turned the dough in a full circle gently roll across the entire circle back and forth until it is the thickness you desire. Your goal is to roll the crust the diameter of the pie plate you are using plus 1 or 2 inches extra. Gently fold crust in half , then in half again. Pick up the crust and place the point in the center of the pie pan, unfold the crust. Turn under the edges of the crust all the way around the pie pan. Fill the unbaked crust with your chosen filling and place the second crust on top. If necessary wet the underside of the top crust to seal to to the bottom crust. Crimp. If you need a pre baked pie crust, crimp the edges of the unfilled crust. Poke several holes in the pie crust with a fork. Bake at 350 º for 15 minutes or until lightly brown. |
This recipe for Pie Crust from Pamper chef is from