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The Perfect Pie Crust

Gourmet.station's picture
  All purpose flour 4 Cup (64 tbs)
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Egg 1 Large
  Vegetable shortening 3⁄4 Cup (12 tbs), refrigerated (Not Refrigerated; Do Not Use Oil, Lard / Margarine / Butter Use Spry Or Crisco)
  White vinegar/Cider vinegar 1 Tablespoon

Put first 3 ingredients in a large bowl and mix well.
Add shortening and mix until all ingredients are crumbly.
In a small bowl beat together with fork 1/2 cup water, vinegar, and egg; combine the 2 mixtures, stirring with fork until all ingredients are moistened.
Divide dough into 5 portions and with hands shape each portion in a flat round patty ready for rolling.
Wrap each in plastic or waxed paper and chill 1/2 hour.
Make two 9 inch double crust and 1 single crust of 20 tart shells.

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