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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 40 |
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This recipe is from the cookbook author Rick Rodgers. It is the best pie crust! Ingredients:
1 1/2 cups all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
6 tablespoons chilled vegetable shortening, cut into pieces |
3 tablespoons unsalted butter, chilled,cut into pieces |
1 large egg yolk, mixed with |
3 tablespoons ice water, and |
1 teaspoon cider vinegar |
Directions:
1. To make the crust, mix the flour, sugar, and salt in a medium bowl.
2. Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse meal.
3. Stirring with a fork, add just enough of the egg yolk mixture to moisten the dough so it holds together when pinched between the thumb and forefinger.
4. (You may not need all of the yolk mixture, or you may have to add a bit more water.) Gather up into a thick disk and wrap in waxed paper.
5. Refrigerate at least 30 minutes, or up to overnight.
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