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Fool Proof Pie Crust Recipe

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This recipe for Fool Proof Pie Crust, by , is from Karen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Tassone

Category:
Category:

Ingredients:  
Ingredients:  
4 C flour, fluffed and lightly spooned into cup
1 Tbsp. sugar
2 tsp. salt
1 C shortening
⅔ C cold water
1 egg
1 Tbsp. vinegar (distilled or apple cider vinegar is fine)

Directions:
Directions:
For 2 and double crust pies:
Measure flour, sugar and salt into large bowl.
Cut in shortening until mixture resembles cornmeal (will have chunks of Crisco in it, this gives you the flakes!)
With a fork, blend together water, vinegar and egg.
Add moist ingredients to dry mixing just until dough forms a ball.
Separate into 5 portions for the whole recipe.
Chill 30 minutes with each portion wrapped separately in waxed paper, if time allows.
Bake at 425 from 8-12 minutes.

For 2 double crust pies use 3 C flour, 2 tsp sugar, 1 tsp salt, 1 C Crisco, C cold water, 1 egg, 2 tsp vinegar. Follow the above directions, but separate into 4 portions

For 1 double crust pie use 1 C flour, 1 tsp sugar, 5/8 C Crisco, (actually closer to ⅓) C cold water, egg, 1 tsp vinegar. Follow the above directions, but separate into 2 portions

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I always end up adding a little more liquid than the recipe says. I start with a little more water.

 

 

 

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