Perfect Pie Crust-edith Bristow |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Mrs. Ingredients:
1 cup of cake flour |
2 cups of plain flour |
2 tsp of salt |
1 tbsp of sugar |
1 cup of shortening |
1 egg plus enough milk to make 1/2 cup |
Directions:
1. Makes one double or two single crust pies.
2. Okay, there are no instructions in Grandma's book.
3. I believe you would cut the shortening into the flours until it is crumbly and the size of peas. Grandma used the fork method.
4. The liquid is added until the dough just comes together.
5. Gather dough into a ball, wrap in plastic and refrigerate at least 40 minutes until thoroughly chilled.
6. Roll out on lightly floured pastry cloth.
7. Blind bake shells for chiffon pies in hot oven.
8. Use raw in fruit pies.
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