| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 1 3/4 | c | Shortening |
| 1 | Egg; beaten | |
| 1/2 | c | Cold water |
| 1 | tb | Vinegar |
INSTRUCTIONS
Makes pastry for five 9 inch pies Combine flour, baking powder, salt, and sugar in a large bowl; cut in shortening with pastry blender until mix resembles coarse meal. Stir in egg, water, and vinegar. Divide dough into 5 equal parts; shape each into a ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator. To fit into a pie plate, roll each ball of dough to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; trim off excess pastry along edges. Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork. Bake at 450°F for 10 - 12 minutes or until golden brown. Busted by Gail Shermeyer [email protected] Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on May 02, 1998
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