3 cups flour
1 teaspoon salt
1 1/4 cups shortening
1 egg, well beaten
5 Tablespoons water
1 Tablespoon vinegar
Combine flour and salt. Cut in shortening using a pastry cutter (or two knives) until mixture is combined. Combine the egg, water and vinegar in a small bowl and mix well. Pour liquid into flour mixture all at once. Stir with spoon until flour mixture is all moistened. If desired, you can use your hands to mix it. The dough will be very moist.
Cut dough in half. Roll dough between two sheets of wax paper. If you don't have wax paper, you can try foil otherwise be sure to use a well floured surface and rolling pin. Be sure to roll the dough to at least 1" larger than your pie pan. To place crust in pan, remove top piece of wax paper and invert the crust centering it in the pan. Then remove the other sheet of wax paper and press the dough to fit into the pan.
Any leftover dough can be wrapped well in plastic wrap and stored in the refrigerator for up to two weeks.
5 Tablespoons water
1 Tablespoon vinegar
Combine flour and salt. Cut in shortening using a pastry cutter (or two knives) until mixture is combined. Combine the egg, water and vinegar in a small bowl and mix well. Pour liquid into flour mixture all at once. Stir with spoon until flour mixture is all moistened. If desired, you can use your hands to mix it. The dough will be very moist.
Cut dough in half. Roll dough between two sheets of wax paper. If you don't have wax paper, you can try foil otherwise be sure to use a well floured surface and rolling pin. Be sure to roll the dough to at least 1" larger than your pie pan. To place crust in pan, remove top piece of wax paper and invert the crust centering it in the pan. Then remove the other sheet of wax paper and press the dough to fit into the pan.
Any leftover dough can be wrapped well in plastic wrap and stored in the refrigerator for up to two weeks.
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