Always Perfect Pie Crust

"Pie crust good for pies, quiche, or pot-pies. I got this from the Seattle Times food section."
 
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Ready In:
50mins
Ingredients:
6
Yields:
4 9inch pie crusts
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ingredients

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directions

  • In a bowl, combine flour, shortening and butter, if using, and salt.
  • With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
  • (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
  • Beat to combine, then add to dry ingredients.
  • Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
  • You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
  • It behaves better when cool.
  • When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
  • Roll out on a floured surface with a floured rolling pin.

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