Fool-Proof Pie Crust
This is Cheryl Hill and I watched a video last night when jeannie and showed tip on pie crusts. They made the comet that Jeannie's no fail pie crust and I want it. I checked on line and nothing. Can you help?
Thanks,
Cheryl A Hill of Des Moines, Iowa.
Cheryl, this is the "Fool proof pie crust recipe" Please let me know if you have any questions or concerns.
Fool Proof Pie Crust
4 cups flour
1 3/4 cups butter-flavored shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup water (ice cold)
Directions:
Using a pastry blender or fork, mix flour, shortening, sugar and salt together until the mixture resembles coarse crumbs. Combine vinegar, egg, and water and mix well. Add wet ingredients into the flour mixture and blend quickly. Be careful not to overwork dough; mix until the liquid is absorbed by the dry ingredients. Refrigerate at least 15 minutes before rolling. This pie crust dough can be refrigerated up to 3 days ahead or can even be divided into individual portions, wrapped, and frozen for later use.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
My Best,
Jeanne
