Crust: Perfect Pie Crust

posted by blizlady 03-28-102 8:29 AM

Good Housekeeping magazine back in the 70's
Perfect Pie Crust

"No matter how much you handle this dough (you can beat it with your rolling pin if you like!), it will always be flaky, tender and delicious. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in the refrigerator up to 3 days, or it can be frozen until ready to use. Thaw until soft enough to use. Enough to make 5 single-crust shells."

4 cups unsifted all-purpose flour, lightly spooned into cup to measure.
1 T. sugar
2 tsp. salt
1 3/4 cups solid vegetable shortening (not refrigerated; do not use oil, lard, margarine or butter)
1/2 cup water
1 T. white or cider vinegar
1 large egg

Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix with fork until ingredients are crumbly.

In small bowl, beat together with fork the 1/2 cup water, vinegar and egg. Combine the wet ingredients with the dry, stirring with fork until all ingredients are moistened.

Divide dough in 5 portions and, with hands, shape each portion into a flat round patty ready for rolling. Wrap each in plastic wrap or wax paper and chill at least 1/2 hours, or can be left refrigerated for 3 days or frozen at this point.

When ready to roll piecrust, lightly flour both sides of dough; put on lightly floured board. Rub flour over rolling pin and roll dough from the center to 1/8 inch thickness.

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