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Instructions |
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Combine flour, salt and sugar in bowl. Evenly cut shortening into flour mixture with pasty blender.
Combine egg and vinegar in small bowl and add to flour mixture.
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Add water a tablespoon at a time until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inc thickness, rounding and smoothing edges.
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On lightly floured surface roll into 11-inch circle. Fold pastry in half and place in Pie Plate. Unfold gently and press in bottom and up sides of Plate. Roll out remaining pastry; set aside. Continue as directed in recipe.
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For filled one-crust pie- Fill and bake as directed in recipe.
Baked pie shell (unfilled)- Prick bottom and sides of pastry generously with fork. Bake at
at 450° for 9-12 minutes or until light golden brown; Cool. Continue as directed in recipe.
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Suggestions |
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Pie crust can be frozen for one month
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Originally Submitted
8/1/2010
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