Pie Crust (Jean M.)

4 cups flour
1 1/2 cups crisco
1 tsp salt
1 tbsp sugar
1/2 cup water, ice cold
1 tbsp vinegar
1 egg

Mix water, vinegar, egg and add to crumbled flour (pastry blended flour, crisco, salt, sugar).  Makes 2 double pies (I found it makes 3 pie crusts).  Try to use less crisco, I can tell by the feel of the consistency.  Remainder of dough will keep a few days in refrigerator.

experiment for baked crust:

Roll out on a lightly floured surface about 1/8-inch thickness. Fit loosely into a 9-inch pie plate. Trim to about 1/2-inch beyond edge of pie plate; fold under and flute edge all around. Prick bottom and sides all over. Bake at 450° for 10 to 12 minutes (bake about 9 minutes with foil on edges then remove foil and bake remaining time or until browned.)

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