Mix flour, salt and Crisco until crumbly. Beat egg, vinegar and water together. Add to flour mixture. Work together quickly. A soft dough will be easier to handle if you let it rest for about 15 minutes. Roll out on a floured pastry board. Place in pie plate and bake at 350 degrees until lightly browned.
No Cholesterol Piecrust(very flaky)makes one 2crust pie; 1 3/4 c. all purpose flour
1/2 c. vegetable oil+ 1/4 c. ice cold water
Sift dry ingredients into a bowl.Beat together the oil & water until thick and creamy. Pour all at once into dry ingredients.Toss lightly with fork(mixture will be moist)Form into 2 balls.Roll
between sheets of wax paper. Carefully place bottom crust into pieplate,then filling. cover with top crust.Very tasty, flaky & best of all: NO CHOLESTEROL!!
I use oil instead of hard shortening. My receipe is:
2 C. flour, 1t. salt, mixed together.
Mix 1/2 c. oil and 1/4 c. milk, Stir into flour mixture
with a fork until all has come together. Gather into a
ball with hands. Cut in half and roll each half between Sheets of waxed paper. Moisten counter before putting 1st piece waxed paper down. That will keep it from moving around. Take off top paper and flip dough into pan
When making a pie crust: Add a third cup of 7-up to the crust as well as the liquid. The crust will be more flakey
Be sure to check for the total amount of liquid. Adding an additional 1/3 cup of liquid to a pie crust recipe will give you a batter rather than a dough, and will not give you the normal results.
Adding a tablespoon of apple cider vinegar to your liquid amount (example if your liquid says 5 tb of water then 4 tb of water and one tb apple cider vinegar) this will hold your dough togther, best to let it rest for at least one hour in the freezer. Cold dough is the best to work with.
It reduces your chances of having cracks when rolled out to almost impossible. Also food processors work great! Your crusts become Flawless. Of course the note as long as you do the other things correct too. Remember cooking is a science as well as an art.
when making a double crust pie like apple my bottom is often doughy how do I solve this problem
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