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Pie Crust Recipe

   
 

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     Pie Crust

Category   Desserts - Breads
Sub Category   None

Ingredients
3 Cups Flour
1 tsp. Salt
1 1/4 Cups Shortening
1 egg, beaten
5 Tbs. Cold Water
1 Tbs. milk
 

Instructions
Measure accurately. Sift or stir flour before measuring, gently spoon into the cup and level off with a knife. Mix flour and salt. Cut shortening into flour mixture, leaving the shortening about the size of peas.
In a separate bowl mix the egg, milk, and water. Gently combine the wet and dry ingredients. DO NOT OVER MIX! Dough should have lighter swirls of color in it.
Roll dough between 2 layers of plastic wrap, rolling with light even strokes from center. Do not use any flour. Use cooking spray on dough if too sticky.
Bake pie in glass or dull metal pie plates (shiny metal pans prevent crust from browning) Bake crust at 425 in metal pans or at 400 in glass pans. If pastry is baked without filling, prick the bottom and sides with a fork, allowing steam to escape.


Originally Submitted
11/26/2010





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