Recipe by Jenn Kilgore
Pie crust good for pies, quiche, or pot-pies. I got this from the Seattle Times food section.
- 3 cups all-purpose flour
- 1 1⁄2 cups vegetable shortening (or a combination of shortening and unsalted butter)
- 1⁄2 teaspoon salt
- 1 egg
- 1 tablespoon cider vinegar
- 5 tablespoons cold water
Directions See How It's Made
- In a bowl, combine flour, shortening and butter, if using, and salt.
- With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
- (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
- Beat to combine, then add to dry ingredients.
- Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
- You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
- It behaves better when cool.
- When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
- Roll out on a floured surface with a floured rolling pin.