This "never fail" pie crust came from an old cookbook - it is incredibly flaky and tender, and the bottom of the crust stays sturdy! It's very easy to work with.
3 cups all purpose flour
1 1/4 cups shortening
1 teaspoon salt
1 egg
5 tablespoons water
1 tablespoon vinegar
Cut shortening into flour and salt with the Old Country Kitchenware Mixing Fork. Make a well in the center and blend egg, water and vinegar. Mix into the flour just until flour is all moistened. This is an easy crust to handle and can be re-rolled without toughening. It also keeps in refrigerator for up to 2 weeks. Makes 2 double crust.
4 comments
Really enjoy Brenda’s show,and I’m learning a lot. she is an awesome lady and so down to earth. we needed this!!!!
I enjoy watching Brenda G. what an awesome cook she is. someday I would love to meet her.she has the personally that we all needed. she is her self.
Earline, I’m so glad to hear that! We should have more this week!
I just found your site and I love the pans and utensils. I am 80 years old and I was raised using all these in my Mother’s kitchen. I have wished for that little spatula for many years no and thank you folks for bringing it back. When will the utensil set be back in stock?