This is the pie crust recipe cut in half of what we use at the local church and grange It's so easy to roll. Just let it get cold before you roll. I make the half recipe of this for myself and freeze the rest in pie top size in saran wrap. This is the half recipe, it makes 4 whole pies.
Mix flour, sugar, salt and Crisco using a pastry blender or two forks. When well mixed add vinegar, eggs and water. Mix until it will form a ball. Divide and roll out into separate crusts.
It's absolutely fool proof. We have used this recipe to make over 200 pies in one day and believe me, ANYONE can roll it. We sell out of whole baked and frozen pies, plus slices.
By Margaret from Dudley, MA
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