Shaker Pie Crust

​SHAKER PIE CRUST

(PSL Newspaper)

Makes 2 covered 9” pie crusts

INGREDIENTS

4 cups white flour 

1 Tbsp sugar

1-1/2 tsp salt

1-3/4 cup crisco shortening (white)

½ cup water

1 Tbsp Apple Cider Vinegar

1 Large Egg
Hint:  A pastry blender works really well to cut in the shortening to the flour mixture

DIRECTIONS

In a large bowl mix together flour, sugar, salt & shortening

In a small bowl mix together water, vinegar and egg

Using a serving fork, mix the wet ingredients into the dry then,

Using your hands knead the dough until mixed well

Form 4 large balls, slightly larger than a baseball

Refrigerate dough balls at least 15 minutes before using

NOTES:

Dough can be frozen for up to a month and used at a later date

If frozen, let the dough thaw for at least 45 mins. To an hour before using

You can use as much flour as needed when rolling out the dough

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s