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Pie Crust Recipe

   
 

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     Pie Crust

Category   Desserts - Breads
Sub Category   None

Ingredients
12 cups flour
4 cups lard or one 2 pound box
1 1/3 cups water
4 teaspoons salt
4 Tablespoons vinegar
4 eggs
 

Instructions
Mix flour and salt together, cut in lard. In a separate bowl, mix eggs, water and vinegar. With your hand, create a well in the center of the flour mixture. Pour the egg mixture into the center of the well. Mix together with your hands. Roll out on a floured surface until dough is about 1/8 inch thick. Put a pie pan on the dough as a cutting guide. Cut dough with a table knife about two inches large than the pie pan. Invert pie pan and place dough in it. Push the dough down to conform with the pie pan. Crimp edges of dough between your thumb and index fingers. For a pudding type pie, prick the bottom of the pie shell with a fork and bake shell at 400 degrees for 10 minutes or until lightly browned. If you're filling your pie with a fruit filling, do not prebake pie shell. Fill with fruit and add a topper. With your finger or a pastry brush, coat edges of pie shell with a little milk. Crimp the top layer of dough to the bottom layer.
Prick the top layer of crust with a fork or knife to allow the steam to escape. Bake pie at 400 degrees until golden brown. Check after 25 minutes. Pie shells can be frozen, unbaked, after they are conformed to the pie pan.


Originally Submitted
11/19/2013





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