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Mom's Pie Crust




Source of Recipe


Cooks Recipes






List of Ingredients



• 2 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/2 cup cold butter
  
• 1/2 cup vegetable shortening
  
• 3 tablespoons cold water
  
• 1 egg , beaten
  
• 1 teaspoon apple cider or white distilled vinegar
  






Instructions



1. Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
   
2. Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
   
3. For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
   
4. For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
   
5. For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475 degrees for 10 to 12 minutes or until lightly browned.
   
6. Makes Pastry for 1 (2 crust) pie or 2 pie shells.
   
7. Nutrition Facts (1/8 of double crust): Calories: 340, Fat: 25 g, Cholesterol: 55 mg, Sodium: 240 mg, Carbohydrates: 24 g, Dietary Fiber: 0 g, Protein: 4 g