Tuesday, April 2, 2013

Best pie crust

Pie Crust with Vinegar and Egg
2 1/2 c flour
1 tsp salt
1 c shortening (or marg)
1 egg
1 Tblsp vinegar
1/4 c cold water

Mix flour and salt. Cut in shortening until it resembles cornmeal. Beat egg and combine with vinegar and water. Stir into flour mixture with a fork. Roll onto floured surface between sheets of waxed paper.
Makes 2- 9" crusts or 3- 8" crusts.

Prebaked crust: Bake at 450 F for 10 min.

Note: I was given five different pie crust recipes by a friend and tried them all. This was the one I liked the most. It won the contest for a great combination of flakiness and substance without tasting greasy. Hope you like it too.





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