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Monday, April 9, 2012

Never Fail Pie Crust

Never Fail Pie Crust

5 Tbsp. Cold Water
1 Tbsp. Vinegar
1 egg
3 c. flour
1 tsp. Salt
1 c. shortening

Slightly beat water, vinegar and egg in a small bowl. In a separate bowl mix flour and salt, cut in shortening until mixture resembles fine bread crumbs. Mix in liquid ingredients and blend well. Refrigerate for 1 hour if the house is really warm. Roll out half of dough to desired thickness - about 1/8” thick. Line bottom of pie pan. Fill pie with desired fruit filling. Roll out remaining dough for top crust. Bake at 450 degrees for 10 minutes then reduce heat and bake at 350 degrees for 25 minutes more.

The scrap pieces of dough can be sprinkled with cinnamon sugar and baked on an ungreased cookie sheet at 350 degrees for about 8-10 minutes as an extra bonus treat.

Berry Pie Filling

1 – 1 ½ c. sugar
1/3 c. flour
½ tsp. Cinnamon
4 c. fresh berries
1 ½ Tbsp. Butter

Mix sugar, flour and cinnamon until well blended. Add berries and mix well. Pour berries into bottom pie crust and top with pieces of butter. Place top crust over filling and seal edges. Poke holes in the top crust with a fork before baking.

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