Friday, November 13, 2009

Never Fail Pie Crusts

1 1/4 c crisco
3 c flour
1 tsp salt
1 egg, well beaten
5 Tbs water
1 Tbs vinegar
cut crisco into flour and salt, combine egg, water and vinegar, pour into flour
blend until moist. Makes 4-5 crusts.


This was my grandma's crust, it is light and she always said if you didn't get 5 crusts, you rolled them too thick.
Tip:
when rolling crusts chill your dough taker out enough for one crust at a time and leave remaining mixture in the fridge wrapped in plastic wrap.
use enough flour so your dough wont stick but use as little as possible and brush off excess with a pastry brush.
If you have a pastry cloth with board and rolling pin covers it will make it even easier. work  enough flour into cloths before rolling out (approx 1/4 to 1/2 c)

2 comments:

Brownie said...

We made a rhubarb pie yesterday with my "never fail pie crust" recipe. I think I was too hasty and it just didn't roll out well. I'll have to copy this recipe off. Thanks.

Gail @ Faithfulness Farm said...

Shannon...I love, love, love my Bethany pastry board. It makes rolling out pastry a breeze :)

Blessings!
Gail

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