I wanted to share this with everyone because it is so easy and I think it's a "no fail" pie crust recipe. It's always flaky and the touch of sugar is a nice change. Here's a pic:
Here's the recipe:
French Pastry Pie Crust
1-1/2 c. flour (all-purpose)
1/4 tsp. salt (I always omit this)
1-1/2 Tb. sugar
1/2 c. shortening
1 egg
1/2 tsp. white vinegar
3 Tb. water
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1) In large mixing bowl, combine the first three ingredients.
Mix well then cut in shortening until it resembles coarse meal.
2) In a small bowl, combine egg, vinegar and 1 Tb. water. Whisk
together then add gradually to flour mixture stirring with a fork.
Mix until dough forms a ball. Add the rest of the water, if necessary.
3) Allow dough to rest in refrig 10 min. before rolling out.
Here's a time-saving tip and no clean-up afterwards:
Wrap the dough in a large sheet of Saran Wrap. When ready to roll out, lay dough with the opened up Cling Wrap on table and add another large sheet of Cling Wrap for the top so there will be no mess to clean up later. After rolling out the pie dough, simply pull off one sheet, flip pie dough over and lay inside the pie plate. Press inside around plate then pull off the Cling Wrap in one easy fast stroke! No clean up needed and the dough will not be tough from using extra flour from rolling out the old way!
**I made two sweet potato pies yesterday and was out of shortening and just substituted butter in this recipe and the dough was just as good.
I know you will love this once you try it! :thumbup: