Never Fail Pie Crust for 6 Crusts |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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This crust has never let me down no matter what the temp. or humidity in my kitchen. Keeps 3 weeks in frig so it's great to have around the holidys or in the summer when fresh fruit is available. I'm much more likely to throw a pie together if I know all I have to do for a crust is roll it out. Not much more work than a store bought crust but there's no comparison in the quality. Got this recipe from a dear friend's 94 year old mother. Her mother taught her to make crust this way when she was a girl so the recipe's been around a long time, although I'm sure it was made with lard back then and used immediately. This is one of my most prized recipes. Cook time is chill time. Ingredients:
4 cups flour |
1 teaspoon salt |
2 tablespoons sugar |
1 3/4 cups crisco |
2 tablespoons vinegar |
1 egg |
Directions:
1. Mix flour, salt and sugar.
2. Cut in Crisco until finely mixed (mixture will begin to stick together).
3. In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
4. Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
5. Crust is better if it stands overnight in the refrigerator.
6. When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
7. Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.
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