Flaky Pie Crust
1 Tbsp brown sugar
1 tsp salt
½ tsp baking power
1 lb Crisco
¾ cup cold water
1 egg ( medium)
2 tsp vinegar
1. Thoroughly mix the dry ingredients in a mixing bowl.
2. Add the Crisco and work it in with your fingers or pastry blender into lumps.
3. Pour in cold water and knead until dough becomes a stiff mass - add droplets of more water if it is needed.
4. Knead and press into a disk.
5. Chill for one hour before using.
Please no substitutes. These measurements attain the optimal chemical changes.
Excess: I've frozen the excess for six months without effect its baking or taste.
I use this recipe for all baking requiring a crust, in particular, for my chicken pie, cherry pie and my sweet potato pie.
Published by Lloyd Gavin
Lloyd is a retired mathematics teacher. His writing interests are on teaching mathematics and Bible scripture. He loves travel, movies, popular psychology and constructing fine furniture as time permits. View profile
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2 Comments
Post a CommentHi Lloyd! Great recipe! I also enjoy making a good, flaky pie crust. I do not add vinegar to mine; I don't like what it does to the taste. Also, I find that if you use ice water and stir the ice around for a min. before tossing it makes the water much colder and thus, a flakier crust. Also, doing this ensures that you don't have to chill before cooking, thus saving time. I also use butter flavored Crisco for a better flavor. :) I do love how pie crust holds up forever in the freezer, though!
So.....what do you do with the egg & vinegar?