Monday, October 16, 2006

Freezable Pie Crust

Freezable Yummy Pie Crust Recipe

3 Cups sifted flour                        1 egg slightly beaten
1 teaspoon salt                             5 tablespoons ice cold water
1 ¼ cup shortening                       1 tablespoon distilled white vinegar

Sift flour and salt together. Cut in shortening until the size of small peas.
Add egg and mix lightly. Do not stir pie crust. Flip it with a fork. Stirring pie crust turns it tough.
Combine water and vinegar – sprinkle over flour mixture and toss lightly again avoid stirring. Mix just enough to blend all ingredients.
Pour onto a piece of cling wrap to gather the dough together. Divide equally into 4 parts, gently flatten slightly on a sheet of wax paper. Flatten only enough to store easily.

Makes 2 double 9" or 10" pies. Refrigerate 6 weeks or freeze for 6 months. Bring to nearly room temperature before rolling out dough. When you roll out dough, use a pastry cloth and roll gently from one edge to the opposite side to keep the crust flaky. Never flatten by hand.

This is a wonderful way to get a bit of a jump on the holiday season if you bake pies.

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