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Foolproof Pie Crust Recipe

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This recipe for Foolproof Pie Crust is from The Probst Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. flour
1 tbsp. sugar
2 tsp. salt
1 ¾ c. shortening (do NOT used oil, lard or butter)
½ c. water
1 tbsp. white or cider vinegar
1 egg
Directions:
Directions:
In a mixer bowl, stir together flour, sugar & salt; mix in shortening until combined. In a small bowl, beat together water, vinegar & egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions and shape into flat, round patties ready for rolling. Wrap each in plastic wrap and chill for 30 mins. Roll our crust on a floured board to ⅛ inch thickness and 2 inches larger than the pie pan.

**Dough will always be flaky and tender. Scraps can be re-rolled if necessary. Dough can be left in the refrigerator up to 3 days or it can be frozen until ready to use. Recipe makes two 9-inch double crust pies and 1 pie shell or about 20 tart shells.

 

 

 

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