Tuesday, July 28, 2009

Pie Crust Pastry

I have had this recipe for years and it has never failed me yet. It has been published with many different names, i.e. egg pastry, vinegar pastry, never-fail pastry, etc. I just call it Pie Crust.

Pie Crust Pastry

6 C. Flour
2 C. Shortening or Lard (Manteca)
1 Tsp. Salt
1 Egg
2 Tbs. Vinegar
Ice Cold Water

Blend flour, shortening and salt. Beat egg in measuring cup; add vinegar and enough water to measure 1 cup. Add egg mixture to flour mixture; blend until dough leaves sides of bowl. Divide into 6 equal portions and place in plastic wrap. Place in refrigerator and chill for several hours before rolling out on floured cloth or board. Will keep for up to one month in refrigerator. Yield: Pastry for six 1-crust pies or three 2-crust pies.

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