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Carol's Freezable Pastry
Great recipe for excellent flaky crust. Freezes well to use at a later date.
5 c flour
2 1/2 c shortening/Crisco
1 beaten egg
2 tbsp vinegar
1 tbsp salt
1. Cut shortening into flour and salt until crumbly. Beat egg in a measuring cup, add vinegar, and fill cup with cold water. Add to flour. Mix and chill well. Roll out dough thinly on floured board to give a flakier crust.
1. This dough freezes well. Allow to thaw before rolling. It retains its flakiness and rolls with ease.
Source(s): Michigan Nurses Cook Cookbook, 1970
Yields: 3 double crusts for 9"pies
Prep Time: 15 minutes
Tags: crust, Pie