Cookbook | Ingredients | Recipes

| Desserts | Pie Crust

Ingredients

• 230 ml (1 cup) all purpose flour
• 2 ml (1/2 teaspoon) salt
• 50 ml (10 teaspoons) solid vegetable shortening
• 1 egg
• 2 ml (1/2 teaspoon) distilled white vinegar
• 30 ml (2 tablespoons) cold water

Procedure

1. Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
2. In separate bowl, whisk the egg, vinegar and water until well mixed.
3. Drizzle water/egg mixture into flour mixture. Stir with fork, stir until dough is formed.
4. Gather dough into a ball, flatten into a 10 cm (4 inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.
5. Roll dough into 20 cm (9 inch) circle and place in a 20 cm (9 inch) pie pan.
6. Line the unbaked pie shell with foil or parchment paper, fill with dried beans or rice.
7. Bake at 220 °C (425 °F) until light golden brown (about 15 - 18 minutes).
8. Cool before filling.

Recipes using this crust

• Banana Cream Pie