A classic all-shortening pie crust made extra tender and easy to work with by the addition of egg and vinegar.
Author
Mac (July 4, 1974)
Recipe
| Measurements | Ingredients |
|---|---|
| 3 cups | Flour |
| 1 1/2 cups | Crisco, chilled |
| 1 | Egg, beaten |
| 1 tablespoon | Vinegar |
| 7 tablespoons | Cold Water |
| 1 teaspoon | Salt |
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut the chilled Crisco into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, mix together the beaten egg, vinegar, and cold water.
- Add the wet ingredients to the flour mixture and mix with a fork until a dough forms.
- Divide the dough in half, form into two disks, wrap in plastic, and chill for at least 30 minutes before rolling.
Note
This dough will freeze well!
