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Add a photoServings: 1
Ingredients
- 4 c. sifted flour
- 1 tsp baking pwdr
- 2 tsp salt
- 2 Tbsp. sugar
- 1 c. Crisco
- 1 x egg
- 1 tsp vinegar c. cool water
Directions
- Sift flour, baking pwdr, salt, and sugar together in a bowl. Cut in shortening and blend. Beat egg, vinegar, and water together and work into flour mix. Roll pastry into a ball and divide into four equal parts. If you are making one double-crust pie, wrap two balls of pastry in plastic and freeze for a future pie.
- For baked shell and lattice: Preheat oven to 450F. Roll out one pastry ball and place in a 9-inch pie plate. Flute edges. Prick bottom with a fork. Roll out the other pastry ball and cut into lattice strips for top. Place them on cookie sheet. Bake pie shell for 10 to 12 rninutes, till golden. Bake lattice strips for 5 to 8 min. Let cold before filling.
- Arleen OwenFresno Fair
- NOTES : For 2 double-crust, 9-inch or possibly 4 single-crust pies.
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