A classic recipe for a very tender all-shortening pie crust, made with egg and lemon juice for a rich, flaky texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | All-Purpose Flour |
| 2/3 cup | Vegetable Shortening, chilled |
| 1 teaspoon | Baking Powder |
| 1/2 teaspoon | Salt |
| 1 | Egg |
| 2 tablespoons | Lemon Juice |
| 3 tablespoons | Cold Water |
Instructions
- In a large bowl, sift the flour, baking powder, and salt together.
- Cut in one-third of the shortening until the mixture is as fine as cornmeal.
- Cut in the remaining shortening until the particles are the size of small peas.
- In a small bowl, beat the egg, lemon juice, and water together.
- Pour the liquid over the flour mixture and mix lightly with a fork until the dough just comes together.
- Divide into three portions, shape into disks, wrap, and chill for at least 30 minutes before rolling out.
Note
The original recipe specifies “Spry,” a vintage brand of vegetable shortening. This recipe makes enough dough for “three half crust,” or three single 9-inch pie crusts.
