Pie Crust

Submitted by MGChristian

"This is a recipe that's been used by at least 4 generations coming from my fathers side of the family. We have used it for everything from apple pies to quiche and chicken pot pie. We use a KitchenAid with the dough hook which is why we mix it in the order that we do. If you don't have a KitchenAid then you'll want to start in the opposite order probably."

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 2 Top and Bottom Crusts
• Serves: 2

ingredients

• 414.03 ml shortening
• 118.29 ml water
• 14.79 ml vinegar
• 1 egg
• 14.79 ml sugar
• 9.85 ml salt
• 946.36 ml flour

directions

1. Put shortening, water, vinegar and egg in the mixer and mix slowly to incorporate.
2. Add sugar and salt.
3. Add the flour a half a cup at a time.
4. After the flour is incorporated let the machine knead it for a minute or so.
5. Separate the dough into 4 equal balls and refrigerate for at least 4 hours.