Sunday, October 26, 2008

Pie Crust

from Grandma M.

5 cups flour
2 cups shortening (not butter-flavored)
1 egg, beaten
1 Tbsp vinegar
2 tsp salt
3 Tbsp sugar

Whip shortening until very fluffy and shiny with mixer. Don't undermix. This step makes all the difference. Add all dry ingredients.

In 1 cup measuring cup, beat egg and vinegar; using the same cup, add water to make 1 cup. Add to bowl. Mix mixture with fork. Do not add more flour. Make 4 or 5 separate balls. Roll out as needed for pie crust.

I usually only need 1 or 2 crusts. So I just wrap the extra balls in waxed paper, twice, and put them in the freezer. The next time I need one, I let it get to room temperature and then roll it out for what I need it for. It works great. The balls stay good in the freezer for about 4 months if they are wrapped well. Just be sure that you let the dough come all the way to room temperature before using it. DON'T try to thaw it in the microwave. Just trust me, it doesn't work. :(

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