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| 4th Generation Pie Crust |
The secret’s out! Vinegar adds tenderness to this classic crust
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water
Method
In large bowl mix flour and salt. Cut in shortening with two butter knifes.
In separate bowl, mix together egg, vinegar, and water.
Drizzle wet mixture into dry mixture, cutting it in.
Roll out dough, and fit into two 9 inch pie pans.
Bake at 425 for 12 minutes.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water
Method
In large bowl mix flour and salt. Cut in shortening with two butter knifes.
In separate bowl, mix together egg, vinegar, and water.
Drizzle wet mixture into dry mixture, cutting it in.
Roll out dough, and fit into two 9 inch pie pans.
Bake at 425 for 12 minutes.