No-Sweat Pie Crust
There are flakier, eggless recipes, but this one is good and mostly foolproof. Makes two 9-inch shells, or one double-crust pie.
If you need a cooked pie shell (a "blind" crust), put the rolled-out dough into your pan, prick bottom and sides with a fork and bake for 8 minutes at 450 degrees, or until desired brownness
There are flakier, eggless recipes, but this one is good and mostly foolproof. Makes two 9-inch shells, or one double-crust pie.
- 3 cups sifted all-purpose flour
- 3/4 cup butter, well-chilled
- 1/2 cup shortening
- 1 egg
- 5-1/2 tablespoons icy water
- 1 teaspoon vinegar
If you need a cooked pie shell (a "blind" crust), put the rolled-out dough into your pan, prick bottom and sides with a fork and bake for 8 minutes at 450 degrees, or until desired brownness