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Home Boil Beef With Light Soy Sauce

My Perfect Piecrust Recipe

Ingredients

How to make it

  • In a large bowl mix the flour, sugar, and salt.
  • Add shortening and blend with a fork until crumbly or until pea-sized lumps form.
  • In a small bowl beat together the water, vinegar, and egg.
  • Add this to the flour mixture and stir until moistened.
  • Divide the dough into 4 or 5 balls.
  • Flatten these into circles and wrap each one in plastic wrap.
  • Chill for a minimum of 45 minutes in the fridge.
  • The dough can be stored up to 3 days in the fridge or kept in the freezer until needed...preferably no longer than 3 months.
  • Bake as needed for 2 pies with double-crusts, or, 4 to 5 one-crust pies.

Reviews & Comments 3

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  • pizzaman 16 years ago
    Thanks for this working on a meat pie, worth a try, I am no pastry cook.
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  • gingerlea 18 years ago
    I started using unbleached flour a while ago and think it is the best. I will save this pie crust recipe. Thank you. Also, this would really work for a home made chicken pot pie.
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  • henrie 18 years ago
    Sounds good, think that's the way my sister use to sometime make hers. Nice post!
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The Cook

annastasia Victoria, CA

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