"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1-3/4 cups shortening
- 1 egg
- 1/2 cup cold water
- 1 tablespoon cider vinegar
- In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions. Yield: 4 pie shells.
Originally published as Foolproof Pie Shells in Taste of Home October/November 2008, p74
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