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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 15 |
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My mom, Nancy, has impressed family members for almost countless years with her pie crust. Holiday times, my mom teaches the art of making beautiful pie crusts to my daughters. I usually pat dough into a pie plate. I can manage to make the dough, however. That's easy! By the way, the scraps are heavenly, baked with sugar and cinnamon. Ingredients:
3 cups flour |
1 teaspoon salt |
1 1/2 cups shortening |
1 egg, beaten |
1 teaspoon vinegar |
5 1/2 tablespoons ice water (milk can be substituted for water) |
Directions:
1. Combine flour and salt.
2. Cut shortening into flour mixture.
3. In small bowl, stir together egg, vinegar, and ice water.
4. Combine egg and flour mixtures, a little at a time.
5. When dough forms, separate into two balls.
6. Wrap balls in wax paper or plastic wrap.
7. Chill for 1 hour.
8. Roll out on floured pastry cloth.
9. Turn onto lightly-greased pie plate.
10. Trim to a 1-inch overhang.
11. Flute edges.
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