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Never Fail Pie Crust
This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use. In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.
Ingredients
- flour3 cup
- shortening1 1/4 cup
- salt1 tsp
- egg, beaten1
- water, cold1/3 cup
- white vinegar1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine flour, shortening and salt. Cut in shortening with fork (or pastry blender) until it resembles corn meal.
Combine water and vinegar with beaten egg. Add to flour mixture a little at a time until a soft dough forms.
Divide dough into three discs, and use or freeze individually.
When using, roll out onto a floured surface to desired measurements.
Region evidence: no stated origin (basic dish)
