Tender Pie Crust

Tender Pie Crust
Photo by Scott Phillips


  • 1 cup solid vegetable shortening, chilled and cut into small pieces
  • 1 Tbs. white vinegar
  • 1 tsp. table salt
  • 3 cups (about 13-½ oz.) all-purpose flour
  • 1 large egg
  • 2 to 3 Tbs. ice water

Combine the flour and salt in a large mixing bowl or a food processor. Add the shortening and cut it in with a pastry blender or two knives (or pulse the processor) until the largest pieces of shortening are about the size of fat peas. Transfer to a large mixing bowl if using the food processor. ...

View full recipe at Fine Cooking


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