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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Janet's Pie Crust Recipe

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This recipe for Janet's Pie Crust is from The Beauregard Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups unsifted flour - lightly spooned into cup
1 Tbl sugar
2 tsp salt
1 3/4 cups shortening
1 Tbl white or cider vinegar
1 large egg
1/2 cup water
Directions:
Directions:
Mix first 3 ingredients well with fork. Add shortening and mix until crumbly. In a small bowl, beat with a fork 1/2 cup water, vinegar, and egg. Combine two mixtures, stirring with fork. Divide dough into portions, and shape each portion in a flat, round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least 1/2 hour. Roll each crust to fit pie plate.

For 2 crusts: 2 cups flour, 3/4 tsp salt, 3/4 cup shortening. Beat 1 large egg, 1 Tbl white vinegar, 3 Tbl cold water.
Number Of Servings:
Number Of Servings:
4 crusts / 2 pies
Personal Notes:
Personal Notes:
I think this was mom's original recipe for pie crust. It was always flaky. Don't over roll it, or it will be tough.

 

 

 

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