Wondra flour is a light, quick-mixing flour that helps make a perfectly flaky pie crust every time.
4 cups Wondra flour
2 cups vegetable shortening
1 tablespoon salt
1 egg
1 teaspoon cider vinegar
milk
Blend together, the flour, shortening and salt with a pastry cutter.
Using a 1 cup measuring cup, whip the egg and vinegar together, adding enough milk to make 1 cup of liquid. Add to the dry ingredients.
Heat oven to 425 degrees F.
Bake for 10 to 12 minutes or until golden brown.
Extra crust may be frozen for up to 3 months.
For best results use Wondra flour when rolling crust out too.
rayt721
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reviews & comments
Horrible, just fell apart
If it was too dry then you might need to add a little additional liquid. Otherwise it could be that you handled the dough too much (you have to be careful when working with pie crusts because the heat of your hands can affect the dough)
November 28, 2013
Made a nice crust. Not as flaky as other crusts but it worked well and I'll use the recipe again since it was so simple to make.