FOOLPROOF PIE SHELLS
"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!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pie shells.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 157 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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jayeola olaoluwa
j_olaoluwa@yahoo.comI'm not a baker, but I was able to make these pie crusts with no problem. They were delicious and everyone loved them.
Joel TF
tf.joel90@aol.comThese pie crusts are a lifesaver! I used to buy pre-made pie crusts, but they were always soggy and tasteless. Now I make my own with this recipe, and they're always perfect.
JOJO Coudie
coudie-j55@yahoo.comI love how easy these pie shells are to make. I can whip up a batch in no time, and they always come out perfect.
Qaiser Siddique
qaiser@gmail.comThese pie crusts are so versatile. I've used them for everything from apple pie to chicken pot pie, and they've always turned out great.
Yasseen Shaaban
sy@hotmail.comI've never been good at making pie crusts, but this recipe made it easy. I was able to make a beautiful pie that tasted amazing.
Shanny Hazel
shanny52@gmail.comI made these pie shells for a potluck last weekend and they were a hit! Everyone raved about how delicious they were.
Dipak Luitel
d.luitel@yahoo.comThese pie crusts are the best! I've tried so many recipes, but these are the only ones that never fail. They're flaky and golden brown, and they hold up perfectly to any filling.