Combine all ingredients except water. Have double pie crust ready. Add water to ingredients, stir in quickly and pour into crust. Cover with top crust and bake at 350 degrees F for 30 minutes.
Cut shortening into flour until finely crumbled and add salt. Combine egg, water, and vinegar. Make a well in the flour and add wet ingredients all at once. Blend with a fork until flour is moist and dough
*Blue Bonnet margarine works well in place of shortening, it's easy to measure.
This dough can be rerolled without being tough, so you can use scraps to make another crust or to cover a pot pie. To make a prebaked pie shell, make a foil form. After you put your crust in the pan, set the foil form in and fill with dried beans. Bake 15 minutes, then lift out form and beans carefully and continue to bake crust until golden brown.
By Harlean from Hot Springs, AR
The very best pie crust is made with lard. If you are using all-purpose flour, do not knead the flour, you will bring out the Gluten, which will make the dough tough, instead use all cake flour or 1/2 all-purpose and 1/2 cake flour with 2 Tablespoon corn starch, then add 1 Tablespoon sugar and 1 1/2 teaspoons Vanilla extract. Mix in electric mixer and let set in fridge for 1 hour. Your crust will be light and flaky
By Cricket Girl
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