4 cups all-purpose flour, lightly spooned into cup 1 tablespoon sugar 2 teaspoons salt 1 3/4 cup vegetable shortening at room temperature (do not use oil, margarine, lard or butter) 1/2 cup water 1 tablespoon white or cider vinegar 1 large egg
Here's the Foolproof Pie Crust recipe I got from my sister-in-law, who prefaced it with the words: Give this recipe your undivided attention, which I must mean it isn't entirely foolproof, but I must say I've had nothing but success with it. It can be reworked many times without getting tough.
In large bowl, stir together with fork (or pastry blender) flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions (4 if you use large pie plates). With hands shape each portion into a flat, round patty; wrap each patty in plastic wrap and chill at least 1/2 hour.
When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on lightly floured board or pastry cloth.
Dough can be refrigerated for three days or frozen for weeks. If frozen, thaw and bring to room temperature before rolling out crust.
rec.food.recipes Lou Anne Kirby louanne
128 calories, 9 grams fat, 10 grams carbohydrates, 1 grams proteinper 1/8th crust. This recipe is low in sodium.
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LAgourmet November 22, 2012 COMMENT: I made the crust EXACtTLY as instructed. I made a mistake of not tasting it before I put the pie in the oven. Big mistake! I think it would be great with one teaspoon of salt, but it's so salty that it tastes like a chip. I'm sure it would be good if there was half the salt. Overwhelming!
Lu October 5, 2011 REVIEW:
BEST RECIPE EVER! I thought this was my moms secret recipe. Anyway, I've used this to make perfect pie crust for years. Then I lost the recipe and tried others, they were difficult to say the least and didn't taste as good. this is easy to roll out, and makes a top notch tasting recipe anyone can be proud of. As with any pastry, try not to handle it with your hands too much, as you don't want to make it warm. It is very forgiving if you do. Don't throw away the scraps. Put them on an extra pie pan, or cookie sheet and sprinkle with cinnamon and sugar. Bake a few minutes until crispie, but not burnt. The family loves these tidbits they can sample, before the actual pie is available for serving. I looked forward to them as a kid, and my family does too. You can make them in shapes or simply have random pieces, because they get eaten up just as fast either way. Enjoy!
suzyque November 24, 2009 REVIEW:
I have had this recipe for over 25 years--got it from my neighbor--and have used it successfully every time. It makes a very flaky pie crust that is easy to roll out. I looked for it for Thanksgiving pies (11/2009) and could not find it. But here it is on CDKitchen--thank you, thank you! It's the vinegar and the egg that does it.
Guest Foodie October 21, 2007 REVIEW:
I have used this same recipe "thousands" of times and it comes out great every time!!! It makes a rich flaky crust every time!!!