Egg Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. flour
1¼ c. shortening
½ tsp. salt
1 egg, slightly beaten
1 tbsp. vinegar
5 tbsp. water
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Directions: |
Directions:Put flour, shortening and salt in a large bowl. Use pastry blender to cut shortening into flour until crumbly. Put egg in a cup, beat with fork and add the vinegar then the water. Pour this wet mixture into the flour mixture and stir. Use hands to fully combine. Divide in half for 2 large pie crusts or in thirds for 3 small pie crusts. Roll between wax paper. (No need to add any more flour.) Dough can be stored in the refrigerator for 3 days. |
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Number Of
Servings: |
Number Of
Servings:16-20 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This recipe came from my dear friend, Arletta Spencer back when I was just learning to make pies! I have used it ever since. It's a great prize-winning pie crust. (Ross County Fair...back in the 1970's!) When I have left-over dough, I usually roll it out and make a cinnamon roll out of it...I leave it rolled and bake it then cut it into the individual rolls. I always say I'm going to share it but usually end up eating all of it!
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