This recipe makes 2 pie crusts....

Ingredients:
2 Cups All Purpose Flour
1 Cup plus 1 Tablesoon Crisco
I Egg, beaten
About 1/2 Cup Cold Water
3/4 teaspoon Baking Powder
1 1/2 teaspoons White Vinegar

Place Flour in bowl, add Crisco and cut with pastry blender or 2 butter knives till lumps are very small.
In measuring cup, beat 1 whole egg, add cold water to 1/2 Cup line, then add Baking Powder and White Vinegar.  Stir with a fork til mixed well.
Pour liquid over the flour mixture.
Stir with fork til mixed together, then with hands, mix the flour and liquid together well til soft and forms a ball.  Wrap in clear wrap and place in refrigerator for at least 30 mins.
Remove, separate into 2 pieces, and roll out as needed.
Note:  Sorry , I never tried this with a food processor yet.
Note:  To measure Crisco, place a piece of clear wrap on counter and spoon out a lump on it.  Stick the wrap and Crisco into the dry measure cup.  Tamp down and fill the rest of the cup measure to the top.  When full, empty onto flour.  This keeps the dry measure cup clean and its much easier to measure and add to your recipe.





 

Last edited by quiltbea (9/21/2021 3:56 pm)