Cookbook:Grandma's Pie Crust

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Cookbook | Ingredients | Recipes | Desserts | Pie Crust

Ingredients[edit]

  • 230 ml (1 cup) all purpose flour
  • 2 ml (1/2 teaspoon) salt
  • 50 ml (10 teaspoons) solid vegetable shortening
  • 1 egg
  • 2 ml (1/2 teaspoon) distilled white vinegar
  • 30 ml (2 tablespoons) cold water

Procedure[edit]

  1. Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
  2. In separate bowl, whisk the egg, vinegar and water until well mixed.
  3. Drizzle water/egg mixture into flour mixture. Stir with fork, stir until dough is formed.
  4. Gather dough into a ball, flatten into a 10 cm (4 inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.
  5. Roll dough into 20 cm (9 inch) circle and place in a 20 cm (9 inch) pie pan.
  6. Line the unbaked pie shell with foil or parchment paper, fill with dried beans or rice.
  7. Bake at 220 °C (425 °F) until light golden brown (about 15 - 18 minutes).
  8. Cool before filling.

Recipes using this crust[edit]