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Peggy's Foolproof Pie Crust

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“This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.”
READY IN:
50mins
SERVES:
8-24
YIELD:
1 Pie crust
UNITS:
Metric

Ingredients Nutrition

  • 591.47 ml flour
  • 4.92 ml salt
  • 118.29 ml shortening
  • 118.29 ml lard (I use butter) or 118.29 ml butter, chilled (I use butter)
  • 1 large egg, lightly beaten
  • 78.07 ml ice water
  • 14.79 ml vinegar

Directions

  1. Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
  2. Combine the egg, ice water,and vingar.
  3. Lightly fork into the flour/shortening mixture.
  4. Pat into two balls.
  5. Wrap in plastic wrap, and refrigerate for awhile.
  6. Roll out on a well floured surface.
  7. Makes 1 double pie crust or 2 single pie crust.
  8. Bake as directed for pie.

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