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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pie Crust Recipe

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This recipe for Pie Crust is from Grandma Bennion'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!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups flour
½ tsp. salt
1 cup shortening
¼ cup cold water
1 tbsp. white vinegar
1 egg beaten
Directions:
Directions:
Combine flour, salt and shortening. Cut shortening into flour with a pastry cutter or knife until it looks like cornmeal. Combine water, vinegar, and eggs. Add liquids to dry ingredients with a fork until dough sticks together. Divide into 2 balls. Place ball between two pieces of floured plastic wrap. (I like to use bread bags cut open. I also use a couple of tsps. of flour on the bottom bag that I rub onto the top bag before I place the ball on it.). Roll out. Remove top piece of plastic wrap and place upside down on pie pan. Fit loosely into pan and trim edge. Flute edges with fingers. Fill and bake according to recipe. If baked shell is needed, prick bottom and sides well with fork and bake at 375º for 10-12 minutes until golden brown.
Number Of Servings:
Number Of Servings:
Makes 2-9 inch pie crusts
Personal Notes:
Personal Notes:
The suggested use of plastic bread bags in this recipe is a perfect example of how Grandma Riddle lived her motto, "Use it up, wear it out, make it do, or do without." She was a very frugal but generous woman, and taught us to appreciate what we have.

 

 

 

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