Foolproof Pie Crust Recipe - Cooking Index
Foolproof Pie Crust Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | All-purpose flour |
| 2 teaspoons | 10ml | Salt |
| 1 tablespoon | 15ml | Sugar |
| 1 3/4 cups | 346g / 12oz | Shortening |
| 1 tablespoon | 15ml | Vinegar |
| 1 | Egg | |
| 1/2 cup | 118ml | Water |
Mix together flour, salt and sugar. Cut in shortening with a pastry blender or two knives. In a separate dish, beat together vinegar, egg and water.
Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape.
Dough can be left in refrigerator up to 3 days, or can be frozen until ready to use.
The dough makes two 9-inch double-crust pies and one 9-inch shell.
My best ever and only mistake proof pie dough recipe. Found years ago in Oregonian News. It makes 5 single pie doughs and it is more like a pizza dough in it's great handling abilities. I also like the taste and tenderness of this dough.
Source:
THE OREGONIAN NEWSPAPER
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.