FOOLPROOF FLAKY PIE CRUST|
(Makes 5 Nine-Inch Pie Crusts)
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 fork, mix together flour, shortening, sugar and
salt. In separate dish beat remaining ingredients; combine
the 2 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, it can be frozen
until ready to use. Makes 2 (9-inch) double crust, plus 1
(9-inch) shell. Dough will remain soft in refrigerator and can
be taken out and rolled at once.
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