Patsy Cunningham’s Pastry Crust

3 cups flour
1¼ cups Crisco
½ teaspoon salt
5½ tablespoons water
1 teaspoon vinegar
1 egg

1. In a medium bowl combine flour and salt. Using a pastry blender cut Crisco until pieces are pea-size.
2. In a small bowl, beat water, vinegar and egg together.
3. Sprinkle 1 tablespoon of water and egg mixture over part of the flour mixture, gently tossing with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of liquid mixture at a time, until all the flour mixture is moistened.
4. On a lightly floured surface, use your hands to slightly flatten dough. Roll from center to edges into a circle about 12 inches in diameter.

Yield: 4 9-inch pie shells or 2 double crust 9-inch pies

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