Directions: |
Directions:Measure sifted flour and mix with sugar and salt. Beat egg, vinegar and water until thoroughly blended. Set aside. Cut shortening into dry ingredients using a pastry blended, two knives etc until mixture is the size of small peas. Sprinkle egg-vinegar-water mixture over flour/shortening mixture, a tablespoon at a time, tossing and stirring lightly with fork. Can use fingers. Mix lightly until dough is just moist enough to hold together. Form a ball and let pastry stand 10 - 15 minutse before rolling. Divide dough in four portions. Flatten each to 1/2 inch thickness on lightly floured surface. Roll out quickly to 1/8 inch thickness into a circle one inch larger than inverted eight or nine ince pie pan. Fold pastry in half; transfer to pie pan. Unfold and fit loosely into pan, gently patting out any air pockets. For a baked pastry shell, prehead over to 450 º. Roll our crust as directly. Fold edges to form a standing rim; flute. Prick bottom and sides generously with fork. Bake eight to 10 minutes at 450 º or until light golden brown. Cool. **For a double-crust pie, roll out bottom crust 1/8 inch thick, and place in pie pan covering bottom and sides.Trim crust even with edge of pan. Pour filling into bottom crust. Seal; flute edge. Cover top with second crust fluting edges of top and bottom crust together. Cut through top crust to let steam out while cooking.
*This recipe should make enough pastry for two nine-inch double crust pies or four single crust pies.
*Roll out any pastry scraps and make cut-outs to bake separately to decorate pie. Or, roll out, bake, sprinkle with sugar and cinnamon. Eat and enjoy! |
This recipe for Never Fail Pie Crust ~ LaWana is from