Mrs. Abraham taught me this perfect pie crust. The secret is in the freezing.
Using a 2 cup measuring cup, fill with 1/2 cup of water.
Add Crisco till the water rise s to 2 cups. You now have 1 1/2 cups of Crisco.
Put Crisco in large bowl and blend with dry ingreadients until crumbly.
Add 5 tablespoons cold water and mix
Add Wet ingreadients(vinegar and egg)
mix till nice doughy consistancy
Divide dough into 4 equal balls
Roll each ball between two pieces of wax wax paper very thin
Put rolled out sheets to the exact size of the pie pan and put dough with wax paper on round pizza pan and put in freezer for at least one hr.
When ready to make pie:
- remove form freezer
-carefully pull off wax paper
- set onto glass pie pan and let defrost into the pan
- use extra dough for top
Fill with anything you want-
- canned cherries / two cans per pie
- Frozen Berries - two bags
EXTRA: Make a wash with 1 Egg and some milk. Brush on completed pie before you put it in the oven.
Freeze for as long as 3 months. Overnight is better but you can bake about 2 hrs after you freeze the shells.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (190g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 477 (53%)|
|Amt Per Serving||% DV|
|Total Fat 53g||71 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 59.7mg||18 %|
|Sodium 13.1mg||0 %|
|Potassium 130.5mg||3 %|
|Total Carbohydrate 90.2g||27 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 87.2g|
|Protein 12.5g||18 %|
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Calories per serving: 898
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