FOOLPROOF PIE CRUST|
4 c. all-purpose flour
1 3/4 c. vegetable shortening
1 Tbsp. sugar
2 tsp. salt
1 Tbsp. vinegar
1/2 c. water
With a fork or pastry blender, mix together the flour,
shortening, sugar and salt. In separate bowl, beat together
the vinegar, egg and water. Combine the 2 mixes, stirring with
a fork until well moistened. Mold dough into a ball and chill
15 minutes. Dough can be refrigerated for 3 or 4 days or
This recipe makes 2 (9-inch) double crust pies and one
Note: Dough will remain soft in the refrigerator. Take
out and roll at once.
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