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Thread: Mom's pie crust

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    Mom's pie crust

    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 egg
    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.
    Attached Thumbnails Attached Thumbnails Mom's pie crust-images-jpeg  
    Last edited by LariP; 01-19-2013 at 08:17 PM.

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