Pie Crust
This is a flaky, thick and delicious crust that come out perfect every time.
Makes 4 single or 2 double crusts 9" 10"
1.Add flour, shortening or lard, sugar, and salt to a large bowl.
2. Mix flour and shortening or lard with a pastry cutter until it looks nice and crumbly. I also put it in my stand mix on low for a minute using the my pastry hook.
3. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened.
4. Knead lightly to mix in all the flour then shape it into a great, big, wonderful ball of pastry dough. Important*** Do not over handle the dough
5. Stand back and admire it for a few second and think yummmmm, Pie!
6. Divide the dough into four equal portions. Wrap with plastic or bag it and refrigerate for a minimum of 15 minutes before rolling.
7. Bake time depends on the thickness and pie filling.
This is a flaky, thick and delicious crust that come out perfect every time.
Makes 4 single or 2 double crusts 9" 10"Prep Time: 15 minutes
Ingredients
4 cups all-purpose flour
1 3/4 cups shortening or lard
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water
Directions
This pie crust doesn't much more than 10 minutes to make.
2. Mix flour and shortening or lard with a pastry cutter until it looks nice and crumbly. I also put it in my stand mix on low for a minute using the my pastry hook.
3. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened.
4. Knead lightly to mix in all the flour then shape it into a great, big, wonderful ball of pastry dough. Important*** Do not over handle the dough
5. Stand back and admire it for a few second and think yummmmm, Pie!
6. Divide the dough into four equal portions. Wrap with plastic or bag it and refrigerate for a minimum of 15 minutes before rolling.
7. Bake time depends on the thickness and pie filling.
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