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Foolproof Pie Crust
Author/Submitted by: THE OREGONIAN NEWSPAPER
Servings: 0
Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 4
cups
all-purpose flour 2
teaspoons
salt 1
tablespoon
sugar 1 3/4
cups
shortening 1
tablespoon
vinegar 1
egg 1/2
cup
water
Directions:
Mix together flour, salt and sugar. Cut in shortening with a pastry
blender or two knives. in a separate dish, beat together vinegar, egg and
water. combine the two mixtures, stirring with a fork until all
ingredients are moistened. Then, with hands, mold dough into a ball. Chill
at least 15 minutes before rolling into desired shape. Dough can be left
in refrigerator up to 3 days, or can be frozen until ready to use. The
dough makes two 9-inch double-crust pies and one 9-inch shell.
NOTES : Dough will remain soft in the refrigerator and can be taken out
and rolled at once. (Not only is this easy to work with dough, but as you
can see, you get 5 pie crusts!! Taste is great too!!!)
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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