Marsha's Pie Crust
- 4 cups flour
- 2 teaspoons salt
- 1 teaspoon sugar, optional
- 1 3/4 cups shortening
- 1 egg, beaten
- 1/2 cup water
- 1 tablespoon vinegar
- 9-inch pie plate
Marsha's Pie Crust
Demonstrated by: Marsha Magnussen.
Pies for the Holidays on November 16, 2001.
Ingredients:
Directions:
- In a bowl, combine flour, salt, and sugar.
- Cut in shortening.
- Combine egg, water, and vinegar; slowly add to flour mixture and toss gently until well blended.
- Form into a ball; cut into 4 even portions.
- Slightly flatten a portion of dough onto a lightly floured work surface.
- With a lightly floured rolling pin, roll dough into a circle slightly larger than the inverted pie plate.
- To fit dough into pie plate, place rolling pin on edge of dough closest to you.
- Using a knife, gently lift edges of dough onto rolling pin.
- Using the rolling pin, lift dough off work surface and gently fit into pie plate.
- Trim edges of dough and turn dough under; crimp or flute.
- If making a double crust pie, fill pie and place a second portion of rolled dough top; crimp or flute edges together.
- Unused dough can be wrapped and refrigerated for up to 2 weeks, or frozen for later use.
Makes four or two double 9-inch pie shells.
