Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Never-Fail Pie Crust




Source of Recipe


Internet


List of Ingredients




Makes 4 or 5 9-inch pie crusts.


4 to 41/2 cups flour
1 tablespoon sugar
2 teaspoons salt
13/4 cups shortening
1 tablespoon vinegar, white or cider
1 large egg
1/2 cup ice water



Recipe



Mix sugar, flour, salt; add shortening, mix until crumbly.

In small bowl, beat water, vinegar and egg. Sprinkle egg mixture over flour-shortening mixture; mix until just until combined. Divide into 4 or 5 portions. Flatten into disk shape, wrap and chill 1/2 hour.

This pie crust will keep wrapped in the refrigerator for up to 3 days, or may be individually frozen.