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Vinegar Pie Crust (VRP 003)

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Vinegar Pie Crust Recipe

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Vinegar Pie Crust e1548449105407

Vinegar Pie Crust

Ingredients

  • 4 cups flour
  • 1 teaspoon sugar
  • 2 teaspoon salt
  • 1¾ cup Crisco (not lard)
  • 1 Tablespoon vinegar
  • 1 large egg
  • ½ cup water

Instructions

  1. Mix flour, sugar and salt.
  2. Add Crisco and mix with pastry blender until crumbly.
  3. In a small bowl, beat the egg with a fork.
  4. Add water and vinegar.
  5. Combine the two mixtures, stirring with fork till all is moist.
  6. Chill ½ hour.
  7. Divide into four portions.
  8. Can be used fresh, or amade into balls and frozen (allow at least one hour to thaw thoroughly) - or it can be kept refrigerated up to two weeks.

Notes

Note: This may appear to be sticky, but don't worry about how much flour you need on the board when rolling out the crust, Mrs. Sage says, it always comes out tender and flaky.

Vinegar Pie Crust

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