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Bethesday Piecrust Recipe

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This recipe for Bethesday Piecrust, by , is from The HESS Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
IRENE HESS

Category:
Category:

Ingredients:  
Ingredients:  

* Exported from MasterCook *

2 1/2 cups flour
1 cup shortening
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
2/3 cup milk
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NOTES : Makes two 9-inch pie crusts.



Directions:
Directions:
Combine flour, sugar and salt together. Add shortening and mix until the dough looks like tiny peas. I use pastry cutter. Add egg yolk and milk. Mix together. Just spread into 9-inch pie crust pan. No need to roll out dough.
Brush with the egg white mixed with about 1 tablespoon water. It gives crust a pretty golden color and prevents toughness.
Bake at 450 degrees for 12-15 minutes or til golden brown.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is an easy piecrust to make. It came from a coworker from Bethesda Hospital when I was doing volunteer work installing Lifeline for patients in their homes.

 

 

 

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