Basic Easy Crust
Yield
1 crustPrep
30 minCook
0 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
margarine
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
white vinegar
|
|
| 3-4 | tablespoons |
water
ice cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
margarine
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
white vinegar
|
|
|
water
ice cold |
|
Directions
In a medium-size bowl stir the flour and salt together.
Cut in the shortenings using a pastry blender.
Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal.
In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour.
Add enough ice water so that the dough barely holds together.
Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable.
I roll my dough out on waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy.
If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.
Note: If you wish to use this recipe for a sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt.
