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Basic Pie Crust for Dummies! - Never Fail Pie Crust
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This is the quintessential pie crust recipe for those of us who ruin them all the time! This will put a smile of accomplishment on your face!!


Serves/Makes:3 Nine Inch Pie Crusts

  • 3 cups (700 ml) all purpose flour
  • 1 tsp (5 ml) salt
  • 1-1/4 cups (300 ml) cold shortening
  • 1 egg
  • 1 tsp (5 ml) apple cider or white grain vinegar
  • 5 tbsp (70 ml) water
  • In a large mixing bowl, blend together the flour, salt, and shortening until it resembles coarse meal or bunches of baby peas; set aside in a refrigerator or in a cool place (You don't want this is get warm or mushy).
  • In a small bowl, whisk together the egg, vinegar and water.
  • Dump the egg/vinegar mixture into the flour/shortening mixture.
  • Form a big ball with your hands, don't overwork the dough, it doesn't "knead" it.. Hehehe!
  • On a lightly floured board, roll out the dough for the pies.
Extra dough will stay fine in the refrigerator for a few days if you are planning to make pies on different days.

If you are only making one sweet pie and maybe a Chicken Pot Pie to freeze, then you can use the extra tag-ends and dough to make strips of cinnamon sugar pie crust cookies. They are the best reason to make pie crusts!!

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