3 C. Flour
1 1/3 C. Lard (Shortening will work)
2 tsp. Salt
5 Tbsp. Ice Water
1 Tbsp. Vinegar
1 Egg
Mix flour, lard and salt with a pastry blender until mixture resembles coarse crumbs. Combine all wet ingredients together. Stir into dry ingredients. Handle dough as little as possible. Roll out on floured board. Bake pie shells at 400* for 10-12 minutes. Makes 2 large crusts*.
(This recipe is the one I grew up with. *My mom was an expert pie maker. It says that it makes SIX crusts! I am sure that my mom could actually get 6 crusts out of it. But with my pastry skills, I got two large very manageable crusts. She always even had enough crust left over to make those yummy little cinnamon/sugar cookies.)
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