Recipe for cooking foolproof piecrust

Desserts to Go with Coffee and Tea :: Recipes for Pie Crust

Foolproof Piecrust

Posted by swm56 at recipegoldmine.com 6/11/01 11:14:31 am

No matter how much you handle this dough (and you can beat it with your rolling pin if you like), it will always be flaky, tender and delicious. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in the refrigerator up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). Recipe Makes approximately two 9-in. double-crust pies and 1 pie shell or about 20 tart shells. Use standard measuring c. and spoons for measuring ingredients, leveling off top with edge of spatula. Give recipe your undivided attention.

4 c. flour(not instant or
    self-rising), lightly spooned into c.
1 Tbsp. sugar
2 tsp. salt
1 3/4 c. shortening (not refrigerated;
    do not use lard, oil, margarine or butter)
1/2 c. water
1 Tbsp. white or cider vinegar
1 lrg. egg

In lrg. bowl, stir together with fork flour, sugar and salt; cut in shortening with fork until crumbly. In sm. bowl, beat together water, vinegar and egg; add to flour mixture and stir until all ingredients are moistened. Divide dough in 5 portions and, with hands, shape each in flat round patty ready for rolling; wrap each patty in plastic or wax paper and chill at least 1/2 hour.

When you are ready to use the piecrust, lightly flour both sides of the patty and roll out on lightly floured board or pastry cloth. (If possible, cover rolling pin with stockinette and rub in a little flour.) Keeping pastry round, roll from center to 1/8-in. thickness and 2 in.es lrg.r than inverted pie pan; fold