Saturday, November 22, 2008

Never Fail Pie Crust

This was given to me by a lady in our ward who used to be a Home Ec. teacher at BYU. It hasn't failed me yet!

3 Cups Flour
1 tsp. Salt
1 1/4 Cups Shortening
1 egg, beaten
5 Tbs. Cold Water
1 Tbs. milk

Measure accurately. Sift or stir flour before measuring, gently spoon into the cup and level off with a knife. Mix flour and salt. Cut shortening into flour mixture, leaving the shortening about the size of peas. In a separate bowl mix the egg, milk, and water. Gently combine the wet and dry ingredients. DO NOT OVER MIX! Dough should have lighter swirls of color in it. 
Roll dough between 2 layers of plasatic wrap, rolling with light even strokes from center. Do not use any flour. Use sooking spray on dough if too sticky. 
Bake pie in glass or dull metal pie plates (shiny metal pans prevent crust from browning)
Bake crust at 425 in metal pands or at 400 in glass pans. If pastry is baked without filling, prick the bottom and sides with a fork, allowing steam to escape. 

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