I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc.
- 3 c. flour
- 1 tsp. salt
- 1 1/4 c. shortening
- 1 Tbsp. white vinegar
- 5 Tbsp. ice water (put water with ice in a bowl before you start cooking and spoon it out with a Tbsp. to measure)
- 1 egg
- Mix salt with flour.
- With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
- Add egg and knead in just until mixed.
- Quickly add vinegar and ice water all at once.
- Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.)
- Divide into four equal balls for immediate use or to freeze.
This recipe was submitted by ketchupqueen on January 30, 2005.