Directions: |
Directions:In large bowl, stir together with fork, flour, sugar and salt; cut in shortening with fork until crumbly. In small bowl, beat together water, vinegar and egg; add to flour mixture and stir until all ingredients are moistened. Divide dough in 5 portions and with hands, shape each in flat round patty ready for rolling. Wrap each patty in plastic and chill at least 1/2 hour.
When you are ready to use the piecrust, lightly flour both sides of the patty and roll on lightly floured board or pastry cloth.
Keeping pastry round, roll from center to 1/8 inch thickness and 2 inches larger than inverted piepan. Fold in halves or quarters. transfer to piepan, unfold and fit in loosely. Press with fingers to remove air pockets. Fill and flute edge.
Baked Pie Shell: Prick bottom and sides with fork. Bake on center rack in 450 oven, 12 to 15 minutes, or until golden brown (aluminum pan may take longer than glass) Cool on wire rack. Fill as desired.
Recipe makes 5 pie shells for 9 inch pie, or about 20 tart shells. |
Personal
Notes: |
Personal
Notes: Auntie Nancy's Favorite - no matter how much you handle this dough (you can beat it with your rolling pin if you like), it will always be flaky, tender and delicious. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in the refrigerator up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll).
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