Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups unbleached flour
2 teaspoons salt
1¼ cups Crisco/butter combination
1 beaten egg
½ cup ice cold water
1 tablespoon apple vinegar
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Directions: |
Directions:Pulse flour and salt; place ¾" pieces of Crisco and butter on top of the flour.
Pulse until there are pieces of fat slightly larger than coarse cornmeal.
The above mixture may be refrigerated two weeks or frozen indefinitely.
To assemble pie crust:
Add egg, iced water, and vinegar together.
For one 9" pie crust:
Measure 2 rounded cups of pie crust mixture into a medium-sized bowl.
Gradually add the liquid, fluffing the mixture and turning the bowl until uniformly moist.
With your hand, form the dough into a disk; refrigerate 15 to 30 minutes.
Roll to ⅛" thick circle; fold in half and then quarters; transfer to pie plate. |
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Number Of
Servings: |
Number Of
Servings:Two 9" crusts |
Personal
Notes: |
Personal
Notes: My mother kept both biscuit and pie crust mixes in her refrigerator, cutting down the immediate time necessary to bake them. I followed her with measuring cups and spoons to learn how to make cornbread, corn dodgers, and biscuits. Pies were her particular specialty; I gravitated towards cakes. So I had not carefully watched her pie crust process...
It required a lot of trial and error for me to conquer pie crust. I settled on this recipe.
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