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Fool-proof Pie Crust
Author/Submitted by:
Servings: 2
Categories:
Crust-Pie
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Desserts
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Pies & Pastries
Ingredients: 4
c
flour 1 3/4
c
vegetable shortening 1
tb
sugar 2
ts
salt 1
tb
vinegar 1
egg 1/2
c
water
Directions:
Mix the first 4 ingredients together with a fork. Beat remaining
ingredients together in a separate bowl. Combine both mixtures with a
fork until moistened. Mold with hands into 2 balls. Wrap and chill 15
minutes before rolling out. Can be kept refrigerated up to 3 days. Makes
2 9" double crust pies.
Note: Dough can be handled alot.
Source: "The Yankee Kitchen" 03-17-93 (#1) [Shirley]
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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