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Foolproof Pie Crust Recipe

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This recipe for Foolproof Pie Crust, by , is from Mahan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MarySue Mahan

Category:
Category:

Ingredients:  
Ingredients:  
4 cups All Purpose Flour
1 3/4 cups Vegetable Shortening (Crisco)
1 tablespoon Sugar
2 teaspoons Salt
1 tablespoon Apple Cider Vinegar
1 Egg Yolk
1/2 cups Water + 1 T. Whisk Vinegar, Yolk and Water together

Directions:
Directions:
Mix all dry ingredients. With cutter or fork add liquid and shortening until JUST mixed. With hands mold into 2 balls, wrap in plastic and refrigerate for 15 minutes.

If you are make dough ahead of time, pull out and let sit for 30 minutes before rolling out. This will make 2 - 9 inch crusts. If you are making these for cream pie set a foil pie pan on the inside with a little weight to avoid to much shrinking.

Personal Notes:
Personal Notes:
This is mom's recipe. I have never, never, never, been able to make a pie crust as good as hers.

 

 

 

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