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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 12 |
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Directions: Mix it all together, pour into a pie crust.
Dot pie filling with butter.
Put the top crust on, crimp foil around edges to prevent burning.
375 for 30 minutes or until lightly browned.
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Connie's Blue Ribbon Pie Crust
1/8 Quart(s) cold water
1 egg
39/2500 Quart(s) vinegar, white
217/10000 Pound(s) salt
163/5000 Pound(s) sugar
47/125 Quart(s) shortening
2 54/625 Pound(s) flour |
Directions:
* This makes 4 crusts for 2 pies (two bottoms, two tops). You might even want to use 2/3 of the dough on one pie and freeze the last third for a tart or something.
Make the crust first, then refrigerate while you are preparing the filling.*
Mix dry ingredients well. Add shortening.
In a separate bowl, mix vinegar, egg, water. Stir well.
Pour liquid into flour mixture, mix, then form into a ball. Wrap in saran wrap and refrigerate for a few hours or overnight.
Roll out, cut into 4 pieces. Roll each piece out between two sheets of saran wrap (no cleanup!) and don't paw with your hands because the colder the better.
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