Sunday, January 3, 2010

Perfect Pie Crust

Perfect Pie Crust
Submitted by:
Marge Phelps

4 cups flour
1 3/4 white Crisco
2 teaspoon salt
1 tablespoon sugar
1/2 cup ice water
1 tablespoon vinegar
1 egg

1. Mix together first 4 ingredients with pastry blender or knife until crumbly.
2. Mix ice water, vinegar and egg beat together. Add this to flour mixture and stir until all ingredients are moist.
3. Divide dough into four balls and pat down to pancake size. Wrap in wax paper.
Will keep 3 days in refrigerator. (Or put in plastic bags and freeze)

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