- 9
- 15 mins
- 15 mins
Ingredients
- For two 9" (23 cm) pie shells or 1 double-crust pie
- 2 cups Robin Hood® Original All Purpose Flour
- 3/4 tsp salt
- 1 cup Crisco® All Vegetable Shortening (1 Stick)
- 1 egg
- 2 tbsp water, cold
- 1 tbsp white vinegar
Preparation
Step 1
Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.
Divide dough in half and shape into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling.
Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.
Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.