Pie Crust – Terri’s Recipe

Pie Crust - Terri's Recipe
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Pie Crust - Terri's Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseDessert
Ingredients
  • 4 cups flour
  • 1 Tbsp. sugar
  • 1½ tsp. salt
  • (or 1 cup diced ham) - - OR
  • 1 egg, beaten
  • (or 1 cup Morning Star Sausage Crumbles for a veggie version)
  • 1 1/2 cups flour
Instructions
  1. ♦ Blend flour, sugar and salt together. Using a fork or pastry blender, ‘cut’ lard or Crisco into the flour mix until little pea sized beads begin to form.
    ♦ Mix beaten egg, vinegar and ice water.
    ♦ Sprinkle water over flour mixture, a tablespoon or two at a time – tossing with fork to mix until you can gently gather dough together with your hands.
    ♦ Divide into 5 dough balls, don’t press too hard.
    * The secret to a flaky crust is little flour covered beads of fat. As the pie bakes, the fat melts in layers!
  2. ♦ This dough is very rich and MUST be chilled a least an hour before rolling out for a crust.
    ♦ Store dough in an air tight bag or container.
    ♦ May be kept in the refrigerator for a week or frozen and thawed in the fridge to use as needed.
  3. ♦ Makes 5, 9-inch pie crusts. Bake as directed for each pie.
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