Food
No-Fail Pie Crust
By Yankee Magazine|Nov 28 2007|
Dorothy Oliveira of Rehoboth, Massachusetts, a cook at the local elementary school and owner of a catering business, developed this recipe for no-fail pie crust. The following will make enough dough for three double crust 9-inch pies.
Ingredients
5 cups flour
2-1/2 cups shortening
2 teaspoons salt
2 teaspoons vinegar
1 egg slightly beaten in 8-ounce cup
Cold water
Instructions
Combine flour, shortening, and salt. With fingers, 2 knives, or pastry blender, mix until finely blended. Add vinegar to beaten egg and fill cup with enough cold water to make 8 ounces. Add all at once to flour mixture and combine, using your hands. Dough can be stored in refrigerator for up to 2 weeks.
I remember a pie crust recipe in Yankee Magazine in the early 1970’s that had an egg in it. Could this be the one I remember?? I’ve lost my original, yellowed clipping and have been searching for it for the last 40 years. Help!
I believe the egg is to wash the top crust for browning.