Pie Crust
3 c. flour
1/2 tsp. salt
1 1/4 c. Crisco
1 egg
1 T. vinegar
1/3 c. water
Mix flour and salt and cut in Crisco. Beat egg and mix with vinegar and water. Pour egg mixture into flour mixture and blend until all flour is absorbed. Roll on floured board. makes two 2-crust pies or 4 singles.
If I am making a meat pot pie, sometimes I substitue some butter or butter flavored crisco for some of the shortening.
This is always tender and flaky and doesn't get tough when you re-roll it.
Here is one that's super simple:
No-Roll Pie Crust
1 1/2 c. flour
1/4 tsp. salt
1 1/2 tsp. sugar
2 T. milk
1/2 c. salad oil
Combine dry ingredients in bottom of a 9-inch pie plate. Mix together oil and milk and add to dry ingredients. Blend together and pat out over bottom and sides of pan with hands. Bake as for a shell (400 degrees for 10-12 minutes) or add filling and bake.
Good Luck with your pie making!
3 c. flour
1/2 tsp. salt
1 1/4 c. Crisco
1 egg
1 T. vinegar
1/3 c. water
Mix flour and salt and cut in Crisco. Beat egg and mix with vinegar and water. Pour egg mixture into flour mixture and blend until all flour is absorbed. Roll on floured board. makes two 2-crust pies or 4 singles.
If I am making a meat pot pie, sometimes I substitue some butter or butter flavored crisco for some of the shortening.
This is always tender and flaky and doesn't get tough when you re-roll it.
Here is one that's super simple:
No-Roll Pie Crust
1 1/2 c. flour
1/4 tsp. salt
1 1/2 tsp. sugar
2 T. milk
1/2 c. salad oil
Combine dry ingredients in bottom of a 9-inch pie plate. Mix together oil and milk and add to dry ingredients. Blend together and pat out over bottom and sides of pan with hands. Bake as for a shell (400 degrees for 10-12 minutes) or add filling and bake.
Good Luck with your pie making!
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Pie Crust Request |
Marsha | |
2 | Recipe(tried): Egg and Vinegar Pie Crust and No Roll Pie Crust |
Ellen |
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Pecan Toffee Tassies (using refrigerated pie crust dough)
- Fluffy Caramel Pie with Gingersnap Crust
- Heavenly Pie / Millionaire Pie
- Tin Roof Fudge Pie (with peanut and chocolate layers and caramel topping)
- Alaskan Snow Pie
- Deep Dish Rhubarb Pie
- Celebration Cheese Pie
- Cookbook - Recipe from Upon a Tart: Soups, Salads, Muffins, and More by Frank Mentesana, Jerome Audureau
- Chocolate Velvet Pie (using sweetened condensed milk)
- Buttermilk Pie With Rum-Soaked Raisins
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute