Crisco Pie Crust

Crisco Pie Crust

4 c flour,Sifted
1 t baking powder
2 t salt
2 T sugar
1 1/2 cups Crisco
1 egg
1 t vinegar
1/2 cup cold water
Sift flour, baking powder, salt, and sugar together in
a bowl. Cut in shortening and blend. Beat egg, vinegar, and water
together and work into flour mixture. Roll pastry into a ball and
divide into four equal parts. If you are making one double-crust pie,
wrap two balls of pastry in plastic and freeze for a future pie.
For baked shell and lattice: Preheat oven to 450F. Roll out one pastry
ball and place in a 9-inch pie plate. Flute edges. Prick bottom with a
fork. Roll out the other pastry ball and cut into lattice strips for
top. Place them on cookie sheet. Bake pie shell for 10 to 12 rninutes,
until golden brown. Bake lattice strips for 5 to 8 minutes. Let cool
before filling.


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