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Perfect Pie Crust

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“This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield”
READY IN:
30mins
SERVES:
48
YIELD:
6 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together flour and salt; cut in the shortening.
  2. Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
  3. Gradually add liquid to flour mixture.
  4. Gather up into dough.
  5. Roll out.
  6. Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.

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