Pie Crust Recipe
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Category: |
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Ingredients: |
Ingredients: 4 cups unsifted flour, lightly spooned into cup
1 tbsp sugar
2 tsp salt
1 3/4 cups solid vegetable shortening--do not used oil, lard, margarine or butter
1/2 cup + 1 tbsp water
1 tbsp white or cider vinegar
1 large egg
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Directions: |
Directions:Put first three ingredients in large bowl and mix well with table fork. Add shortening and mix with fork until ingredients are crumbly. In small bowl beat with fork 1/2 cup water, plus 1 tbsp more, vinegar and egg. Combine the 2 mixtures, stirring with fork until all ingredients are moistened. Divide dough in five portions and with hands shape each into a flat round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least 30 minutes. When ready to roll out, lightly flour both sides of patty, put on lightly floured board or pastry cloth and roll to fit pie pan. This amount yields 2 9" double crust pies and 1 pie shell or about 20 tart shells. To bake, preheat oven to 450º and bake 12 to 15 minutes. |
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Personal
Notes: |
Personal
Notes: Mom clipped this recipe from the Gazette. The author wrote, "No matter how much you handle this dough (you can beat it with your rolling pin if you like) it always will be flakey. Scraps can be rerolled and held in refrigerator three days to a week. It can be frozen until ready for use--just thaw until soft enough to roll. I have tried many pie crusts over the years, but this one is truly perfect."
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