The Perfect Pie Crust Recipe
Summary
CuisineAmerican
Ingredients
4 cup unsifted all-purpose flour lightly spooned into cup (not instant or self rising)
1 Tbsp. sugar
2 tsp. salt
1 large egg
1 3/4 cup solid vegetable shortening (not refrigerated; do not use oil, lard or margarine or butter) use Spry or Crisco
1 Tbsp. white or cider vinegar
Directions
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.
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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