"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Never Fail Pie Crust Recipe

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

Robin Loy
Added: Tuesday, November 13, 2007


3 c flour
1 1/4 c shortening
1 tsp salt
1 egg
5 tbsp cold water
1 tbsp vinegar

1) In a bowl, cut the shortening into flour, salt mixture with a pastry cutter until shortening is "pea" size.
2) Combine the egg, water and vinegar in a small bowl with a whisk.
3) Blend this mixture into the flour mixture with a spoon or fork until flour is all moistened. You should be able to have the dough stick together nicely when squeezed in hand.
4) Separate into 3 equal round balls. This recipe will make 3 pie crusts.
5) Roll dough between sheets of waxed paper: you can lightly flour the waxed paper but not necessary.
6) This dough can be re-rolled if you make a mistake. Don't worry. It's never failed yet!
7) Keeps in refrigerator for 2 weeks: will keep frozen in plastic bag for months.




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