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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Never Fail Pie Crust Recipe

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This recipe for Never Fail Pie Crust is from Gramie's Cookbook, 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:  
1 1/4 c. shortening (I use Crisco, some folks use butter)
3 c. flour
1 tsp. salt
1 egg, well beaten
4-5 tbsp. water
1 tbsp. vinegar
Directions:
Directions:
Blend shortening into flour and salt with pastry blender, until the size of small peas. Combine beaten egg, 4 tbsp. water and vinegar. Create well into center of dry ingredients and pour egg mixture into flour mixture all at 1 time; blend just until flour is moistened. If needed, add the 5th tbsp. water gradually. Form into two balls. Roll out each ball to fit a 9" pie pan. Easy to handle; may be re-rolled without becoming tough. Keeps for 2 weeks in refrigerator. Yields two double crusts.

Note: resting the dough in the refrigerator for 15 to 20 minutes may make it easier to roll out
Personal Notes:
Personal Notes:
This is the only pastry crust recipe I have ever used. It is very, very good.

 

 

 

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