MAYONNAISE PIE CRUST
This comes from an article in NewOK from1988 by Melba Lovelace. http://newsok.com/mayonnaise-piecrust-doesnt-become-soggy/article/2227941
Provided by Sanity Chek
Categories Pies
Number Of Ingredients 4
Steps:
- 1. The mayonnaise makes a tender, flaky crust that seems to hold cream fillings well without becoming soggy. This recipe is easy to make, and the prepared crust freezes well. Pie Crust 2 c. sifted all-purpose flour 1/4 t. salt 1/2 c. mayonnaise 1/4 c. water Mix flour and salt. Stir in mayonnaise with fork until the consistency of coarse salt. Sprinkle with cold water and stir until a ball forms. Roll out on lightly floured surface until 1-inch larger than the pie pan. Place in pan and mold to bottom and sides. Flute edges. Prick with fork at irregular intervals. Bake in 450-degree oven about 10 minutes. Makes 2 pie crusts.
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