Pie Crust

I plan on making a pie for Easter dessert, so I wanted to make the crust ahead of time. Here's an easy pie crust recipe that can keep in the fridge for up to 2 weeks or the freezer for up to 6 months. It's great to have on hand when you are in the mood for pie. This recipe makes about 4-5 portions.

4 c. flour
1 tsbp sugar
2 tsp salt
1 3/4 c. solid vegetable shortening (Crisco)
1 tbsp white or cider vinegar
1 egg
1/2 c. water

First, mix the flour, sugar and salt in a large bowl with a fork. Add the shortening and mix until crumbly.

In a small bowl, beat the egg, vinegar and water. Combine the liquids with the solids until moist.

The dough can be divided into 4 or 5 portions depending on the size of your baker or pan. Wrap each separately so they can be frozen and thawed individually and used when needed. And honestly, it took maybe 10 minutes total time to make this. It's easy. I live a block and a half away from a grocery store, but it is still faster to whip this up at home than make the trip.

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