Fool-Proof Pie Crust Recipe

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Fool-Proof Pie Crust Ingredients

4 cup flour
1 3/4 cup vegetable shortening
1 tbsp sugar
2 tsp salt
1 tbsp vinegar
1 egg
1/2 cup water

A Recipe for
Fool-Proof Pie Crust

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France

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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

This Recipe for Fool-Proof Pie Crust is one of thousands in the Recipes-to-go Baking Cookbook.

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Fool-Proof Pie Crust Recipe
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Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

This is a recipe for Fool-Proof Pie Crust from the recipe cookbook of Recipes-to-go (Baking)

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Fool-Proof Pie Crust recipe - a tasty recipe for you to add to your collection!
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
Lisa Claymen

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There is no such thing as a little garlic.
A. Baer

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Chowder breathes reassurance. It steams consolation.
Clementine Paddleford

Fool-Proof Pie Crust

I don't even butter my bread; I consider that cooking.
Katherine Cebrian

Fool-Proof Pie Crust Directions

Mix the first 4 ingredients together with a fork. Beat remaining
ingredients together in a separate bowl. Combine both mixtures with a
fork until moistened. Mold with hands into 2 balls. Wrap and chill 15
minutes before rolling out. Can be kept refrigerated up to 3 days.
Makes 2 9" double crust pies.

Note: Dough can be handled alot.

Source: "The Yankee Kitchen" 03-17-93 (No1) [Shirley]

Serves: 2

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Fool-Proof Pie Crust Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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