My Perfect Piecrust
From annastasia 16 years agoIngredients
- 4 C. unbleached white flour shopping list
- 1 Tablespoon white sugar shopping list
- 2 teaspoons salt shopping list
- 1/2 C. cold water shopping list
- 1 3/4 C. vegetable shortening shopping list
- 1 Tablespoon white or apple cider vinegar shopping list
- 1 large egg shopping list
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.
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