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This was mom's normal very flaky pie crust, and
Anna swears by it too. The secret, as with most pie crust (not
that I bake) is to work the dough cold. |
2 1/2 cup flour, sifted
1 cup shortening
1 tsp salt
cold water, as needed |
1/8 tsp baking powder
1 egg, beaten
1 tbls vinegar |
Combine the beaten egg and vinegar in a measuring
cup, then add enough water to bring the liquid up
to 1 cup.
Blend flour, salt, shortening and baking powder
together with wire whisk until it forms a cornmeal
consistency. Add the egg, vinegar and water mixture.
Blend with spoon.
Roll thin (1/8 inch) an place in 9 inch pie pan.
Will make 2 crusts with enough for lattice for one
pie.
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