Tuesday, November 13, 2012

Nana's Pie Crust

2 ½ cups flour
¼ teaspoon salt
1 cup shortening
1 egg
1 tablespoon white wine vinegar

Mix flour and salt in a medium bowl. Add the shortening, cut it in (I just use a butter knife) to a fine meal. Crack the egg into a 2/3 cup measuring cup. Beat it with a fork; add the vinegar to the egg. Fill the remaining space in the 2/3 cup with water. Add to dry ingredients. Mix well. Wrap dough in plastic and refrigerate for at least an hour before rolling out for pies. Enjoy!

Tip: This recipe makes enough dough for 3-4 pie shells.

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