Time 10m Yield 2 9-inch pie crusts, 8-16 serving(s) Number Of Ingredients 6 Steps:
Cut together flour, shortening and salt until it resembles small peas. Combine the egg, water and vinegar and gradually add to flour mixture. Stir just until moistened and a soft dough forms. Divide into 2 disks. Wrap and refrigerate until ready to use. Roll out and use with your favorite pie recipe!
Yield 4 serving(s) Number Of Ingredients 6 Steps:
Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp vinegar. Put dry ingredients in processor. Add liquid, about 1/4 cup while processing til mixture forms a lump. Let rest for 30 minutes or more. Make pie crusts as usual. I usually roll out on plastic wrap.
Yield 32 Number Of Ingredients 7 Steps:
In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Time 15m Yield 2 (9-inch crusts). Number Of Ingredients 5 Steps:
Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.
Time 1h5m Yield 5 crusts Number Of Ingredients 7 Steps:
In a large bowl, stir together the flour, sugar and salt with a fork. Cut in the shortening with a fork until crumbly. In a small bowl, beat together the water, vinegar and egg; add to the flour mixture. Stir until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling. Wrap each patty in plastic or waxed paper and chill at least 1/2 hour. When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth. Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan. Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely. Press with fingers to remove air pockets. Fill the crust. Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape. Bake as directed in the pie recipe you are following. Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy. FOR A PRE-BAKED UNFILLED PIE SHELL:. Prick the bottom and sides of a pastry lined pie pan with a fork. Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass). Cool on a wire rack (the shell will shrink and edges pull away from pan). Fill as desired.
Time 10m Yield 24 Number Of Ingredients 6 Steps:
Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs. Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds. Wrap with plastic and chill in a refrigerator until ready to prepare.
Yield 32 Number Of Ingredients 7 Steps:
In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.n In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.n
Yield 32 Number Of Ingredients 7 Steps:
In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.n In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.n
