D I R E C T I O N S F O R R O L L I N G O U T P I E C R U S T

SUPPLIES:

3 cups all-purpose flour1 1/2 cups shortening

6 Tablespoons water, very cold1 Tablespoon white vinegar

1 egg, beatenMakes 4 single pie crusts or 2 double crusts

Preheat the oven to the temperature requiredfor your recipe, usually 350-400 degrees F. Measure flour into a large bowl.Add shortening, broken into small chunks to theflour.Using a pastry cutter or two knives, cutshortening into the flour until the mixture lookslike coarse crumbs.Blend the water, vinegar and egg together.Sprinkle wet mixture over dry mixture andblend until the dough is just moist enough toform a ball when lightly pressed togetherDivide dough into two equal portions, shapeeach into a flat round disk and wrap in cling film.Chill disks for 30 minutes to make it easier tohandle.

Directions:

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Roll dough from the center out, l i ft ingthe rol ler as you come to the edge.Roll approximately 2 inches larger thanan inverted 9- or 10-inch pie pan toaccount for shrinkage.Fold the pastry in half or drape aroundroll ing pin; place in the pie pan. Unfoldand f it i t evenly into the pan. Do notstretch! Trim the overhand to 3/4 inch.Proceed with pie recipe of choice!

Place one portion of dough on a l ightlyf loured surface to prevent st icking. The lessflour you use, the f lakier the dough. Rolldough out to a thickness of 1/8th inch asfol lows:

E A S YP I E

C R U S T

Image provided by: https://natashaskitchen.com/easy-pie-crust-recipe/

December 9 is National Pastry Day! Celebrate by making your favorite pie with

this easy recipe for pie dough.