This is the recipe for the pie crust my mom has been making for over 30 years. There are no tips or pie crust secrets because I don’t know any. I only made this crust for the first time last week. But it turned out great, rolled out easily and didn’t give me any trouble. I had such a pie crust phobia that I wrote out this recipe before we got married over 20 years ago and finally made it last Thursday…
It makes enough crust for 2 double crust pies 9” or even 10”. The crust can be stored wrapped in plastic wrap for 1-2 days but needs to be frozen for longer storage and taken out to thaw before using.
Mix in large bowl:
4 cups flour
2 teaspoons salt
1 Tablespoon sugar
1 3/4 cups shortening (you can also substitute 1/2 cup softened butter for some of the shortening)
1/2 cup water
1 egg
1 Tablespoon white vinegar or lemon juice
Divide into 4 portions and wrap in plastic wrap. Chill for 15 minutes to 2 days before rolling out or freeze for longer storage.
Roll out on floured surface and use in your favorite pie recipe as directed.
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