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Pie Crust Recipe

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This recipe for Pie Crust, by , is from Anita Recipe..Right Now!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nathalie Pounds

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Crisco (or other vegetable shortening)
3 c. all-purpose flour
1 whole egg
5 Tbsp. cold water
1 Tbsp. white vinegar
1 tsp. salt

Directions:
Directions:
In a large bowl with a pastry cutter (or fork), gradually work the Crisco into the flour for 3-4 minutes, until it resembles coarse meal. In a small bowl, beat the egg, then pour into the flour mixture. Add 5 Tbsp. cold water, 1 Tbsp. white vinegar, and 1 tsp. of salt and stir gently until all ingredients are incorporated.
Separate the dough into halves or thirds (depending on how thin you like your crust.) Form evenly-sized balls of dough and place each ball into large ziploc bag. Slightly flatten with rolling pin to make rolling easier later. Seal bags and place in freezer for 15 minutes, or store there until ready to use.
Remove dough from freezer (if frozen completely, allow dough to thaw until pliable.) On a floured surface (I like to use wax paper to make the crust transfer easier) roll out dough starting from middle until uniform in thickness and overlapping your pie pan's diameter by about inch.
Carefully transfer dough to pie pan, patting down into crease and gently folding under edges.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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