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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield Ingredients:
5 1/2 cups flour |
2 teaspoons salt |
1 lb shortening |
1 tablespoon vinegar |
1 egg, lightly beaten |
cold water |
Directions:
1. Mix together flour and salt; cut in the shortening.
2. Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
3. Gradually add liquid to flour mixture.
4. Gather up into dough.
5. Roll out.
6. Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.
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