Foolproof Pie Crust
This recipe makes 4 crusts for 9" pies. It will make 2 double crust pies or 4 single crust pies. The vinegar adds elasticity to the crust for easier handling. You can freeze the dough by wrapping each disk in plastic wrap. Unthaw in refrigerator or on the counter for about 20 minutes before using. Do not bring to room temperature, keep it chilled until you roll out your pie dough.
Ingredients
- 4 cups flour
- 1 Tbs sugar
- 2 tsp salt
- 1 cup margarine or butter
- 1 cup shortening
- 1 Tbs vinegar
- 1 Egg beaten
- 1/2 cup ice water ice cube in water
Instructions
- Mix 3 dry ingredients together in large mixing bowl
- Add shortening and margarine to the dry ingredients and cut the fat into the flour mixture with 2 knives until fine crumbs form.
- Combine egg and vinegar into ice water and pour over the pastry mixture.
- Mix ingredients together with a fork until the mixture forms into a ball. If it is too sticky, add a little more flour in order to handle the dough.
- Separate pastry dough into 4 pieces. Wrap in wax or plastic wrap. Flatten each ball into a disc and refrigerate for at least 15 minutes.
- When ready, place on floured surface and roll out to a size that is 1" larger than your pie plate.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM