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Ingredients
| all-purpose flour (unsifted): 4 cups |
| salt: 1 tsp |
| granulated sugar: 2 Tbl |
| household shortening: 1 3/4 cups |
| distilled vinegar: 2 Tbl |
| eggs: 1 |
Never Fail Pie Crust for 6 Crusts
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
480 min -
Servings
6 serving(s)
Tags
- Mix flour, salt and sugar.
- Cut in Crisco until finely mixed (mixture will begin to stick together).
- In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
- Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
- Crust is better if it stands overnight in the refrigerator.
- When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
- Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.