Perfect Pie Crust
(from The Essential Mormon Cookbook)
Ingredients:
1 1/4 cups Crisco shortening
3 cups flour
1 Tb vinegar or lemon juice
5 Tb ice cold water
1 egg, beaten
In a medium bowl, cut shortening into flour, making 1/4 inch bits.
Make a well in the center. Pour in the vinegar or lemon juice, ice cold water, and beaten egg. Mix from the bottom to the top with a fork until the dough barely sticks together.
Make a well in the center. Pour in the vinegar or lemon juice, ice cold water, and beaten egg. Mix from the bottom to the top with a fork until the dough barely sticks together.
Divide into two balls. Place one ball between two pieces of waxed paper. Place pie plate on top of dough so that the pie plate is upside down. Flip the pie plate and dough over. Remove last piece of waxed paper.
Fill and bake according to individual recipe or bake at 350oF for 10 minutes (until golden) for a single-crust, baked pie shell. Makes two 9-inch pie crusts.
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