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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I find most crust recipes don't give me the guaranteed flakiness I look for. Granted I'm not the best pastry chef on the planet but this recipe hasn't failed me yet in the flaky department! Ingredients:
4 c. unbleached white flour |
1 tablespoon white sugar |
2 teaspoons salt |
1/2 c. cold water |
1 3/4 c. vegetable shortening |
1 tablespoon white or apple cider vinegar |
1 large egg |
Directions:
1. In a large bowl mix the flour, sugar, and salt.
2. Add shortening and blend with a fork until crumbly or until pea-sized lumps form.
3. In a small bowl beat together the water, vinegar, and egg.
4. Add this to the flour mixture and stir until moistened.
5. Divide the dough into 4 or 5 balls.
6. Flatten these into circles and wrap each one in plastic wrap.
7. Chill for a minimum of 45 minutes in the fridge.
8. The dough can be stored up to 3 days in the fridge or kept in the freezer until needed...preferably no longer than 3 months.
9. Bake as needed for 2 pies with double-crusts, or, 4 to 5 one-crust pies.
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