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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 4 c. unsifted all-purpose flour
- 2 1/2 tsp. salt
- 1 Tbsp. sugar
- 1 3/4 c. vegetable shortening
- 1/2 c. cold water
- 1 whole egg
- 1 Tbsp. vinegar
Method
- Mix last 3 ingredients together in measuring cup in order given.
- Mix first 3 ingredients together in large bowl.
- Add vegetable shortening.
- Must not be lard or liquid shortening or animal fat.
- Use Crisco, Spry or store brand vegetable shortening. Cut shortening in with dry ingredients until sizes of pieces vary from "pea size" to crumbs.
- Add liquid ingredients and mix until blended.
- Then use your hands to combine crumbs from bottom of bowl with rest of dough.
- Divide into six parts for large 9-inch pies or seven parts for 8-inch pies.
- Roll out on floured surface, turning over at least once. Mixture may be soft and absorb additional flour.
- Fit into pans and trim edges.
- All cut-off dough pieces may be remixed into remaining dough.
- Be rough with this dough.
- Handle it as much as necessary.
- It keeps about 2 weeks wrapped in waxed paper in refrigerator or frozen for 3 or 4 months.
