Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. all-purpose flour
1 1/2 c. shortening (regular Crisco) - (can substitute 3/4 c. shortening and 3/4 c. butter, softened, for a more buttery flavor)
5 T Water
1 Egg, beaten
1 T vinegar
Shake salt
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Directions: |
Directions:Preheat oven to 425º F.
1. Mix all ingredients together until combined. Do not over mix.
2. Roll out dough on lightly floured surface to 1/8" thick.
3. Place in lightly greased pie pan. Fill with desired ingredients. Cover with another rolled crust, if desired, or specially designed crust.
4. Bake at 425º F for 15 minutes. Turn temperature down to 350º F and bake for 45 minutes. Place baking pan or tin foil under pies to catch
drippings.
NOTE: Add tapioca or cornstarch to fruit fresh fruit/sugar mixture and no liquid before putting fruit into pie shell. Fruit will make it's own
liquid and be thickened by the cornstarch or tapioca. |
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Number Of
Servings: |
Number Of
Servings:2 pie crusts |
Personal
Notes: |
Personal
Notes: I change the shortening to 3/4 C shortening and 3/4 C butter for a buttery flavor.
This dough may be split in two and formed into discs. Cover each disc with plastic wrap and place in ziplock freeze bags to freeze. Thaw in refrigerator when needed and roll on lightly floured surface into desired crust shape.
This recipe was given to me at the Stone Lake Cranberry Festival from the owner of the 5 Diamond Bake Shop, Birchwood, WI. I met her at the festival while on one of our sisters weekends at Betsy's cabin on Gull Lake in Springbrook, Wisconsin. It is very flaky and has a great flavor!
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