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My Best Pie Crust Recipe

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This recipe for My Best Pie Crust, by , is from Ginny's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Stump

Category:
Category:

Ingredients:  
Ingredients:  
2 c. all purpose flour
2 Tbs. brown sugar
3/4 tsp. salt
1/2 tsp. cinnamon (optional)
2/3 c. shortening
1 Tbs. cider vinegar
6-8 Tbs. ice water
1 egg white, lightly beaten

Directions:
Directions:
Combine flour, brown sugar, salt and cinnamon in a large bowl. Cut in shortening until mixture is like coarse crumbs. Sprinkle vinegar over mixture. Add ice water, 1 T. at a time, until dough begins to hold together. Shape into a ball. Divide ball in half. Refrigerate about 15 min. Flatten one half into thick disk. On a floured surface, roll into a 12-inch circle. Place in 9-inch greased pie plate, leaving a 1-inch overhang. Cover and refrigerate while preparing filling. Repeat with other half for a 2nd crust, or the pie top. Place pastry on top of filling. Cut out vents with a knife or decorative cutter. Trim and flute edges. Brush egg white over top. Bake as directed for pie recipe.

Number Of Servings:
Number Of Servings:
2 9-inch open crusts or 1 9-inch covered crust
Preparation Time:
Preparation Time:
Approximately 30 mins.
Personal Notes:
Personal Notes:
Keeping the crust cold to makes it easier to work with. Vinegar keeps crust from being tough. Don't overcook the crust. In recipes where the filling takes longer than the crust, you may want to freeze the bottom crust in the pan and/or cover the edges of your crust.

 

 

 

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