PERFECT PIE CRUST
This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield
Provided by Deantini
Categories Dessert
Time 30m
Yield 6 pies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix together flour and salt; cut in the shortening.
- Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
- Gradually add liquid to flour mixture.
- Gather up into dough.
- Roll out.
- Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.
Nutrition Facts : Calories 137.2, Fat 9.7, SaturatedFat 2.4, Cholesterol 3.9, Sodium 98.7, Carbohydrate 10.9, Fiber 0.4, Protein 1.6
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