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Never Fail Pie Crust

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use. In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Source and licence

"Never Fail Pie Crust" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Never_Fail_Pie_Crust, revision 4516042), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Never_Fail_Pie_Crust&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516042

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

  • 3 cups (700 g) flour
  • 1¼ cup (300 g) shortening
  • 1 teaspoon salt
  • 1 egg, beaten
  • ⅓ cup (80 ml) cold water
  • 1 tablespoon white vinegar

Method

  1. Combine flour, shortening and salt. Cut in shortening with fork (or pastry blender) until it resembles corn meal.
  2. Combine water and vinegar with beaten egg. Add to flour mixture a little at a time until a soft dough forms.
  3. Divide dough into three discs, and use or freeze individually.
  4. When using, roll out onto a floured surface to desired measurements.