NEVER FAIL PIE CRUST
|Serves:||full recipe = 25 single crusts|
|5 (5 c) lb||all purpose flour|
|3 (1) lb||shortening (crisco, spry, etc)|
|3 (1) Tbsp||vinegar (distilled white or cider)|
|3 (1) c||water|
I got this from a good friend who was a fantastic baker! It works for everyone, is easy and you can freeze extra dough. If you think you can't make piecrust, try this recipe!
I made a full batch on 11/21/11 and the yield was 25 balls of dough (one ball makes one single crust) and takes a really large bowl to mix (I use my 13 qt. stainless). You can cut this down into thirds, I've put those measurements in parenthesis.
This can be used for pies, tarts, meat pies, or just sprinkle a piece w/cinn sugar & roll up & cut in slices & bake for a snack! It can be used for 'fried pies' also.