Corn Salad with Chile and Lime
Old Fashioned Pie Crust
Crust that is sweet and savory! The perfect pie partner!
1 1/3 Cup Vegetable Shortening
1 Tbsp Vinegar (Wine or Apple Cider)
3 Cups Flour
- Extra Flour
- Rolling pin (or Wine bottle!)
- Pie dish (you can get creative if needed, try to stick to glass)
- With you hands, mix the flour and shortening. Blend until they are well mixed but crumbly.
- In a 1 C measuring cup, add 1 egg and vinegar. Then fill to the top with water. Pour into crumb mixture.
- Continue to mix with your hands until just mixed, you may need to add a little more flour. Do not add more than 1/8 C, the raw crust will be sticky. DO NOT over mix or knead.
- Separate the dough into two equal parts. Place one have in a reusable container and place in the fridge.
- Heavily flour a surface. Place dough on the surface and roll out in a circle. Keep the top of the dough floured to prevent sticking.
- Half way through flip the crust. Heavily flour the top, then flip. Be careful to no tear or crumble.
- Continue rolling out until 1/8 – 1/4 in thick. Then transfer to you pie dish. You do not been to flour or grease your dish.
- Bake with bead inside or fill and then bake.
- The extra dough in the fridge is you top! It’s enough for a full top or a lattice top.
- Bake leftover dough with butter and cinnamon sugar on top! Yum!
Yield: 1 servings