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Pie Crust Recipe

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This recipe for Pie Crust is from Anna Wilson Ball, 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:  
3 c. flour
1 tbsp. sugar
1/4 tsp. salt
1 1/4 c. shortening
1 egg
1 tbsp. vinegar
4 tbsp. water

Directions:
Directions:
Sift flour before measuring, add shortening, sugar & salt. Mix well with a fork until crumbly in bowl. Beat with fork the egg, vinegar and salt. Combine the two mixtures stirring with a fork. Divide the dough in 5 portions with hands. Shape each in a round patty, then flaten. Wrap in waxpaper and chill in refrigerator for 1/2 hour. For a one-crust pie roll out dough on a lightly floured surface. Put dough in pie pan then trim about 3/4 in. from the rim. Fold under the edge and flute with your thumb and finger.For a 2-crust pie after rolling out the dough trim the crust about 1/2 in. from edge of pan edge; moisten with cold water on edge.
Roll out another crust; then fold over in half, at the folded edge make slits with a knife then place over the filled pie crust. Fold over the top crust under the lower crust and pinch together with your fingers.
Sprinkle a little a sugar over top crust to brown. Place pie in a preheated oven at 425ºF. Then continue baking according to the pie recipe at temperature called for.

Personal Notes:
Personal Notes:
It is important to refrigerate the dough; otherwise it can be very sticky and hard to roll out.

 

 

 

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