Description:

A crust that you can make in a processor or by hand.

Source:

Tammy Condit

Serves/Makes:2 double 9" crusts

Ingredients

• 3 cups (700 ml) flour
• 1-3/4 cups (425 ml) butter OR
• 1/2 cup (125 ml) butter and 3/4 cup (175 ml) crisco
• 1 egg, slightly beaten
• 1 tsp (5 ml) salt, heaping
• 5 tbsp (70 ml) cold water
• 1 tbsp (15 ml) vinegar

Preparation

• Cut butter into flour until mixture resembles crumbs--can do this in a food processor.
• Combine egg, salt, water and vinegar.
• Sprinkle over crumbs until mixture holds together-or forms a ball in the processor.
• Chill for 30 minutes.
• Divide into 4 equal balls.
• Roll out each and place in pie pans; flute edges.
• Use what you need ans freeze the rest.
• Pie crusts can be frozen up to 1 month.

Comments

You may freeze the dough before rolling out if desired.