Fool-proof Pie Crust Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Flour,
1 3/4 cup: Vegetable Shortening,
1 tbsp: Sugar,
2 tsp: Salt,
1 tbsp: Vinegar,
1: Egg,
1/2 cup: Water,
Directions:
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]
Source from luhu.jp
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]
Source from luhu.jp
Tags
Pies