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Perfect pie crust

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Ingredients/Components

sugar - 1 Tbsp
salt - 2 tsp
large egg - 1 item
unsifted all-purpose flour - 4 c
white or cider vinegar - 1 Tbsp
solid vegetable shortening not refrigerated; do not use oil, lard, margarine or butter

How to make perfect pie crust:

Put first 3 ingredients in large bowl; mix well with a fork. Add shortening; mix with fork until crumbly. In small bowl, beat together with fork 1/2 cup water, the vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough in 5 portions and, with hands, shape each portion in a flat round patty. Wrap each in plastic or waxed paper and chill at least 1/2 hour. Recipe makes two 9-inch double-crust pies and 1 pie shell or about 20 tart shells. Dough can be left in refrigerator up to 3 days. It can be frozen until ready to use. Thaw until soft enough to roll.

Recipe categories: Desserts, Pies and tarts, American.

Rating:

3.9

Average rating: 3.9, total votes: 7

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