INGREDIENTS:
3 c. flour
1/2 tsp. salt
1 tbsp. vinegar
1 c. Crisco
1 egg, slightly beaten
1/3 c. water
DIRECTIONS:
Combine flour, salt and cut in Crisco. Mix egg, vinegar and water, add to flour mixture. This makes a soft dough, mix only until all liquid is absorbed and handle gently. Roll gently, makes enough for two 9-inch double crust pies or several single crust pies depending on pan size. Will keep in refrigerator several days or freeze unused portion, if desired.
January 31st, 2006 by ravi
Filed under: Crust Pie Recipes |
Other Similar Pasta Recipes -Cindy’s Double Pecan Chocolate Chip Judy’s Apple Pie Method Judy’s Apple Pie Method Judy’s Apple Pie Method Judy’s Apple Pie
Filed under: Crust Pie Recipes |
Other Similar Pasta Recipes -
Leave a Reply
You must be logged in to post a comment.