Pie Crust - Thanksgiving
From the Kitchen of: Aunt Frieda
Measure dry ingredients into a 4-cup measuring glass & stir. In an 8-cup or larger measuring glass, use fork to mix egg yolks into shortening.
Then, to the egg mixture, add dry mixture & water a little at a time, mixing w/ fork till it starts to stick together, might not need all the water (*least amount of water makes the dough more flaky) With hands, finish mixing, until smooth, no white spots, and form into 2 balls (or 1 ball for single pie recipe). This only takes a minute-ish.
Refrigerate for about 1/2 hour. Roll out thin, using pastry cloth and wooden rolling pin. After laying in pie plate, trim and shape edges and pierce crust with fork to prevent bubbling or bursting.
***2005, Baked pie crust for 10 min. at 450 degrees, didn?t like it!!
Last Modified: November 20, 2023