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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1 tsp |
| multipurpose shortening: 1 cup |
| eggs: 1 |
| distilled vinegar: 1 Tbl |
| water: 3 Tbl (cold) |
"never Fail" Pastry for Double-Crust Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- Cut shortening into flour and salt.
- Beat egg, mix with water and vinegar and add to flour mixture. Mix well. Roll on well-floured surface.
- I divide in half and roll half for the bottom and half for the top crust.
- I always melt the shortening to make sure I have exactly 3/4 or 1 cup. If you do melt yours, make sure you refrigerate the finished crust for about twenty minutes or so, until it firms up a bit before you use it. Otherwise it'll stick to whatever you roll it out on.