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Fullproof Pie Shells

the.instructor's picture
Ingredients
  All purpose flour 4 Cup (64 tbs)
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Shortening 3⁄4 Cup (12 tbs)
  Egg 1
  Cold water 1⁄2 Cup (8 tbs)
  Cider vinegar 1 Tablespoon
Directions

In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly.
Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide into four portions.
Cover and refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to fit a 9-in.pie plate.
Transfer pastry to pie plates.
Trim pastry to 1/2 in.beyond edge of plate; flute edges.
Fill or bake shells according to recipe directions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Egg

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