Bob's Never Fail Pie Crust
Bob's Never Fail Pie Crust recipe
Yield
24 servingsPrep
15 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 1 ¾ | cups |
vegetable shortening
|
*
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
water
cold |
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 414 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
water
cold |
|
| 15 | ml |
vinegar
|
|
Directions
Mix flour, sugar, and salt. Add shortening with pastry blender and mix well. Add egg, vinegar, and water. Mix until well blended (with fork, then hands). Place in refrigerator until ready to use. Will keep 2 weeks in frig.
Yields 4 to 9-inch pie shells. You can also make them all at once and freeze what you're not using -- they freeze great.
