good cooking girl
Just a place to keep track of recipes we like.
Saturday, November 1, 2008
Susan Combs' Fool Proof Pie Crust
Cut together with pastry blender:
4 cups flour
1 3/4 cups vegetable shortening
Mix in a small bowl or measuring cup:
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1/2 cup water
Combine two mixtures until moistened. Chill 15 minutes. Refrigerate up to 3 days or freeze. Makes 2 2layer pie crusts or 4 9 inch shells.
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