Recipe by Barb G.
This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.
Top Review by PanNan
I made this twice in the last week (once 1/2 recipe, and then the whole recipe). Both times the dough was much softer (like drop cookie dough) than I expected. In fact, the first time I couldn't roll it out because it stuck to the rolling pin and the pastry mat. I ended up patting it into the pie plate to shape. The second time, I chilled it overnight, and used a lot of flour on the mat, on top of the dough, and on the pin. This did the trick - it rolled beautifully. I discovered that the soft dough makes for a light, and delicious, flaky crust. This is a winner. Thanks, Barb.
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1⁄2 cup shortening
- 1⁄2 cup lard (I use butter) or 1⁄2 cup butter, chilled (I use butter)
- 1 large egg, lightly beaten
- 1⁄3 cup ice water
- 1 tablespoon vinegar
Directions See How It's Made
- Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
- Combine the egg, ice water,and vingar.
- Lightly fork into the flour/shortening mixture.
- Pat into two balls.
- Wrap in plastic wrap, and refrigerate for awhile.
- Roll out on a well floured surface.
- Makes 1 double pie crust or 2 single pie crust.
- Bake as directed for pie.