Another McMinn Creation :)

Suzanne McMinn's Foolproof Pie Crust!

If you would like pictures while you make this visit Suzanne's site by clicking Here!

Pictured here is an apple pie and pumpkin pie I made using this crust!!

"4 cups all-purpose flour

1 3/4 cups shortening or lard

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup very cold water

Add flour, shortening or lard, sugar, and salt to a large bowl.

Mix flour and shortening or lard with a pastry cutter until it looks nice and crumbly(I do not have a pastery cutter so instead I washed my hands, and mixed away!!)). In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Knead lightly to mix in all the flour then shape it into a great, big, wonderful ball of pastry dough. (Don’t overhandle.)

Then divide the dough into four equal portions.

Shape each portion into a ball; wrap with plastic and refrigerate for at least 15 minutes before using. Or, if you want to use it faster, stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for storage.)

To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top of the pastry dough then roll out, adding more flour if necessary to keep it from sticking to your rolling pin. Place in a greased pie pan. I like to just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges.

For double-crust pie, repeat the same procedure, venting the top."

Visit Suzanne's Page for more ideas on how to use the crust!!!