Never Fail Pie crust 2
Author: Hal Whiting
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6-8
- Never-Fail Pastry
- 1¼ C shortening
- 1 egg, beaten
- 5 T water
- 1 T vinegar
- 3 C flour
- 1 tsp salt
- Cut shortening into flour and salt with pastry blender.
- Combine egg, water, and vinegar.
- Sprinkle liquid, a tablespoon or so at a time, over flour mixture and stir with a fork.
- Blend until all is moistened.
- Form into 4 equal balls, wrap tightly in plastic and refrigerate or freeze until ready to use.
- Makes enough dough for two double-crust pies. Dough keeps in refrigerator for up to 2 weeks; in the freezer for up to 2 months.
Recipe by Table for Fifty at https://tableforfifty.com/never-fail-pie-crust-2/
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