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Never Fail Pie Crust
Author/Submitted by:
Servings: 1
Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 3
c
flour 1
t
salt 1 2/3
c
shortening,
chilled
6
tb
ice water 1
lg
egg,
-or-
1 1/2
md
eggs 1
t
vinegar
Directions:
Recipe by: Sue Klapper In a large mixing bowl, whisk together flour
and salt. With pastry blender, cut in shortening until mixture
resembles coarse cornmeal. In small mixing bowl, whisk together water,
egg and vinegar. Pour all at once into flour mixture, blending with
fork until mixture comes together in ball. Divide dough in half and form
into 2 balls (dough will be wet). On lightly floured surface with
floured rolling pin, roll each dough ball into 2 inch diameter circle,
about 1/8 inch thick. Fold 1 pastry circle in half. Transfer to 10
inch diameter pie pan, carefully placing fold of crust along center line
of pan. Unfold pastry so it is centered in pan, with extra pastry
hanging over edge of pan. Trim pstry with scissors of knife, leaving 1/2
inch overlapping edge of pan. Fold pastry edge under itself to create a
double layer, even with edge of pan. Flute crust or press down edge
with fork. Prick pie shell across bottom and sides of shell. Repeat with
second half of dough. Bake both crusts at 475 8 to 10 minutes; cool in
pnas.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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