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Ingredients
- 5 cups flour
- 2 1/2 cups Crisco
- 1 tsp salt
- 1 Tbsp vinegar
- 1 tsp baking powder
Details
Preparation
Step 1
Mix together flour, salt and baking powder
Cut in shortening until mixture is texture of cornmeal
In 1 cup measuring cup beat together vinegar and egg then fill to 1 cup mark with cold tap water.
Mix together flour and vinegar, egg water mixture. It will be soft and sticky.
Working on a very well floured board, roll out piece of the dough to approximately 1/8” thick and 2 – 3” wider than pie pan. Put in lightly floured pie pans. Roll out equal sized circles for top crusts
For pies requiring unbaked shells, crimp edge. Chill 30-45 minutes and follow recipe.
For pies requiring partially baked crust press a square of aluminum foil against the dough and bake in preheated 425 degree oven 6 minutes. Remove foil, bake 6 minutes more until crust is light brown (for partially baked crust) or 12 minutes for a crust that will get cooled and filled.
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