Mix flour and salt. Cut in risco with a pastry cutter or 2 knives till the crisco is the size of small peas
Mix together egg water and vinegar. Add to flour. Mix with a fork then hands to form a ball. Mix to form a loose ball. Can be placed between wax paper and refrigerated to chil for 15 min to a couple of hours to ease rolling.
Handle a little as posible as it makes the dough tuff. Sprinkle board with flour and roll out dough to fit pan. Will make enough for 1 double and 1 single crust pie.
Originally Submitted
11/4/2011
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