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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Pie crust good for pies, quiche, or pot-pies. I got this from the Seattle Times food section. Ingredients:
3 cups all-purpose flour |
1 1/2 cups vegetable shortening (or a combination of shortening and unsalted butter) |
1/2 teaspoon salt |
1 egg |
1 tablespoon cider vinegar |
5 tablespoons cold water |
Directions:
1. In a bowl, combine flour, shortening and butter, if using, and salt.
2. With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
3. (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
4. Beat to combine, then add to dry ingredients.
5. Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
6. You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
7. It behaves better when cool.
8. When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
9. Roll out on a floured surface with a floured rolling pin.
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