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Thread: Mom's pie crust
02-25-2011, 05:21 PM #1
- Join Date
- Feb 2011
- Milwaukee, Wisconsin, United States
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Mom's pie crust
This recipe makes enough for 3 double crust pies
May be frozen or keeps for two weeks in the fridge.
4 cups flour
1 3/4 cups shortening
1 Tbsp. Sugar
2 tsp salt (optional)
1/2 cup water
1 Tbsp cider vinegar
Mix dry ingredients. Cut in shortening until it is the consistency of corn meal.
Mix remaining ingredients well and add with a fork until mixture forms a solid dough.
Form into six balls wrap tightly with Saran wrap and store in fridge or freezer.
Roll out on a lightly floured surface when needed.
Last edited by LariP; 01-19-2013 at 07:17 PM.