Friday, January 14, 2011
Grandma Jennie’s Never Fail Pie Crust
5 c flour
2 c shortening
pinch of salt
1 egg, beaten
1 T vinegar
enough water to make 1 cup
1. Mix together flour, shortening, and salt. I like to use a knife and pastry cutter to "cut" in the shortening. The mixture should resemble course crumbles, about the size of a pea or smaller. See picture.
2. In a cup, mix egg with vinegar, then finish filling cup with cold water.
3. Make a well in the flour mixture, then pour in water mixture and incorporate. Knead lightly.
4. Separate dough into 5 pieces. Roll out on lightly floured surface and put into pie shells. Bake according to pie directions. Makes 5 one sided pies.
*Just a hint, chill your ingredients and keep the pie dough cool while not working with it. This pie crust always turns out light and flaky. Love it.