Basic easy crust
Easy Crust Bread Basics
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33220. Report a problem with this recipe.
Title: Basic easy crust
Yield: 1 Servings
3 c All-purpose flour
1 ts Salt
1/2 c Margarine
1/2 c Crisco lard
1 tb White vinegar
3 -(up to)
4 tb Ice water
This is a very easy yet flaky piecrust. I use a pastry blender, for
me an absolute must. Some people get away with blending with a fork,
but I rarely have any luck doing this. In the old days lard was used
instead of the lighter shortenings that we have now. Lard does make a
delicious crust, but it is really hard on the old heart. I suggest
In a medium-size bowl stir the flour and salt together. Cut in the
shortenings using a pastry blender. Keep working the flour and
shortening until the mixture is rather grainy, like coarse cornmeal.
Mix the egg and vinegar together and, using a wooden fork, stir the
mixture into the flour. Add enough ice water so that the dough barely
holds together. Place on a marble pastry board or a plastic
countertop and knead for just a few turns, enough so that the dough
holds together and becomes rollable.
I roll my dough out on a piece of waxed paper. It is easy to handle
that way. If you have a marble rolling pin this will be easy. If you
use a wooden one be sure to dust a teaspoon of flour on it a couple
of times when you are rolling the dough.
NOTE: If you wish to use this recipe for a fruit or sweet pie simply
stir in 1 tablespoon of sugar along with the flour and salt. This
recipe will make enough dough for one 9-inch pie with two crusts, top
From . Downloaded from Glen's MM
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