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.

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