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Title: Fool-Proof Pie Crust
Yield: 2 Servings
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
Instructions
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]
Title: Fool-Proof Pie Crust
Yield: 2 Servings
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
Instructions
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]
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