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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pie Crust Recipe

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This recipe for Pie Crust, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Todd & Penny


3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 egg slightly beaten
1 1/3 cups shortening
1 tablespoon white vinegar
6-8 tablespoons cool water

Blend dry ingredients.

Stir in egg.

Cut-in shortening until it is the size of small peas.

Add vinegar. Stir.

Add water 1 tablespoon at a time. Stir after each addition. Add only enough water to moisten the dough so it forms a ball. If you add too much sprinkle a tablespoon of flour over the top.

Divide into thirds. And roll out on floured surface.

This make 3 pie crusts. Any leftover can be frozen.


You can make this using a stand mixer with the paddle attachment.
Mix dry ingredients.
Add egg mix until incorporated.
Add shortening in chunks. Mix on medium.
While mixer is on add vinegar and water 1 tablespoon at a time, check for consistency after 6 tablespoons.

Personal Notes:
Personal Notes:
This recipe has been handed down through at least 5 generations from my
1) Mammy - my Great-Grandmother
2) Grandmother
3) Mom
4) Me
5) Nate & Jon




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