Never Fail Pie Crust
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
6 crusts
ingredients
- 1182.95 ml flour (or slightly more)
- 4.92 ml baking powder
- 4.92 ml salt
- 14.79 ml brown sugar
- 453.59 g shortening or 453.59 g pure lard
- 1 egg
- 14.79 ml vinegar
- cold water
directions
- Place a large sieve in a large mixing bowl.
- Into the sieve place the flour, baking powder, salt, and brown sugar.
- Sift into bowl.
- With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
- In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
- Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
- Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
- Pat firmly into the bowl and lightly mark off six equal portions.
- With a knife, cut through each portion.
- Pat into round balls and place in separate plastic bags.
- Dough will keep in the refrigerator for two weeks, or in the freezer for two months.
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RECIPE SUBMITTED BY
Matthew Dufresne
San Jose, California