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Pie Crust Recipe

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This recipe for Pie Crust, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Nielson
Added: Thursday, February 17, 2011


2 cups flour
3/4 cup shortening
3/4 tsp. salt
1 tsp. vinegar
1 tbsp. sugar
1 well-beaten egg
2 tbsp. water

Sift together flour and salt.
Cut shortening into flour until pieces are size of small peas.
Set aside.
Add salt, vinegar, and sugar to beaten egg. Stir into flour and salt mixture.
GRADUALLY, add enough water to bind dough.
Let stand several minutes.
Divide in half. Roll ball of dough between 2 sheets of wax paper, (rolling from center out to edge). Carefully remove top piece of paper.
With dough attached, gently turn wax paper over and lower into pie plate.
* Bake in hot oven (425) 10 to 12 minutes.
For double crust pie:
Roll second half of dough into circle to fit pie plate.
Fill unbaked pie shell with fruit and adjust top crust to fit.
Press top and bottom edges together. Flute to seal so juice won't seep out.

Personal Notes:
Personal Notes:
Limit handling or rolling dough too much as it makes the crust tough.
* I use pie weights to keep crust from shrinking or forming bubbles while baking.




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