Pennsylvania Dutch Pie Crust
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Serves/Makes: 4
Ready in: 1-2 hrs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 cup shortening
- 1 egg
- 1 teaspoon vinegar
- 5 tablespoons cold water
Sift the flour and salt together into a bowl. Add the shortening and cut it into the flour mixture using a pastry blender until it is coarse crumbs. In another bowl, whisk together the egg, vinegar, and water. Stir the egg mixture into the flour mixture, mixing until it forms a dough. Form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour or until firm. Preheat the oven to 425 degrees F. Divide the dough into 4 equal-sized balls. Roll out each piece on a floured work surface. Line pie pans with the dough. Place in the oven and bake the crusts for 10-12 minutes. Let cool then use in recipes. The dough can be frozen before baking (freeze well-wrapped to avoid freezer burn). Thaw and then proceed with the recipe. This is a never-fail pastry recipe.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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